1. Preheat oven to 375°F.
2. Spray a 15x10x1-inch baking pan.
3. Line pan with wax paper; spray paper.
4. Mix flour, baking powder and salt in small bowl. Set aside.
5. Beat eggs in large bowl with electric mixer on high speed until very thick.
6. Gradually beat in granulated sugar, then 5 tablespoons of the water and vanilla.
7. Gradually beat in flour mixture on low speed until well mixed.
8. Spread evenly in prepared pan.
9. Bake 14 to 15 minutes or until toothpick inserted in center comes out clean.
10. 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.
11. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
12. Cool cake 15 minutes.
13. Unroll cake onto towel.
14. Peel off wax paper.

Filling

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

Glaze

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