6 large eggs at room temperature, separated
3/4 cup sugar
1 tablespoon cold water
1 teaspoon vanilla
1/2 cup unsweetened dark cocoa powder, divided
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 8 ounce package KRAFT Philadelphia Brand Cream Cheese, at room temperature
3 tablespoons mascarpone
1 teaspoon vanilla extract
1 cup confectioner's sugar
2/3 cup cherry preserves
Preheat oven to 375 degrees F.
Line a 10 x 15 inch sheet pan with greased parchment or wax paper.
Beat the egg whites on medium-high until stiff, adding sugar in a constant gradual stream until completely incorporated.
In a bowl, whisk together the egg yolks, water and vanilla, and fold into the whites. Sift together 1/4 cup cocoa powder, flour, baking soda, and salt. Fold the dry mixture into the beaten eggs.
Pour batter onto the prepared baking sheet and level. Bake 12 to 15 minutes, or until a toothpick emerges clean and the cake is springy to the touch. Turn the cake out onto a tea towel that has been dusted with the remaining 1/4 cup cocoa powder.
Roll the cake up from a short end, tea towel and all. Allow cake to cool to room temperature on a cake rack.
While cake is cooling, prepare the filling. In a mixer, beat the cream cheese until smooth. Beat in the mascarpone and vanilla. Beat in the confectioner's sugar until filling is smooth and light – a couple of minutes. In a small bowl, stir the cherry preserves to a spreading consistency.
When cake is completely cool, unroll and trim edges. Spread with a thin layer of the cherry preserves. Spread the cream cheese filling over the preserves and re-roll the cake. Refrigerate for 1 hour before slicing and serving.