Preheat your oven to 350 °F (175 °C). Line a 10 × 15-inch jelly-roll pan with parchment paper.

In a large mixing bowl, beat the egg yolks with the sugar until pale and thick. Stir in the vanilla, milk, and melted butter.

In another bowl, whisk the egg whites with a pinch of salt until soft peaks form.

Gently fold the egg whites into the yolk mixture, then sift in the flour, baking powder, and salt. Spread the batter evenly in the prepared pan.

Bake for about 10–12 minutes.

Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up from the short end. Let it cool completely rolled up.

In a small saucepan, combine raspberries, sugar, and lemon juice, and simmer until saucy, about 5 minutes.

If a thicker sauce is desired, mix cornstarch with cold water and stir it in while cooking.

Let it cool and strain out seeds.

Melt the white chocolate with heavy cream until smooth.

Let it cool slightly, then beat mascarpone (or cream cheese) with powdered sugar and vanilla until creamy.

Fold in the melted chocolate until well combined.

Carefully unroll the cooled cake and spread the white chocolate filling evenly over its surface.

Drizzle or spread raspberry sauce on top, roll the cake back up with the seam on the bottom, and transfer to a serving platter.

Spread whipped cream or white chocolate ganache on top, and decorate with fresh raspberries, white chocolate curls, or powdered sugar.