• Preheat oven to 375°F.
• Spray a 15x10x1-inch baking pan.
• Line pan with wax paper; spray paper.
• Mix flour, baking powder and salt in small bowl. Set aside.
• Beat eggs in large bowl with electric mixer on high speed until very thick.
• Gradually beat in granulated sugar, then 5 tablespoons of the water and vanilla.
• Gradually beat in flour mixture on low speed until well mixed.
• Spread evenly in prepared pan.
• Bake 14 to 15 minutes or until toothpick inserted in center comes out clean.
• Place clean kitchen towel on work surface; dust with 2 tablespoons of the confectioners’ sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up.
• Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
• Cool cake 15 minutes.
• Unroll cake onto towel.
• Peel off wax paper.

Filling

• In a mixer, combing the marscapone and butter and mix well.
• Add in the whipping cream 1 tablespoon at a time until the desired consistency is achieved.
• Spread marscapone filling evenly over cake.
• Top with the raspberry jelly and spread evenly.

Glaze

• In a bowl on top of a pot of water, melt until the chips are melted. Stir frequently.
• Using towel, roll up cake and place seam-side down on serving platter.
• Slice off each end of the cake to make each side have a clean look.
• Pour a generous amount of the glaze over the top middle of the cake letting it roll down the sides.
• Serve and enjoy!