Red Velvet Berry Christmas Roll Cake Delight

A festive and delicious Red Velvet Berry Christmas Roll Cake, perfect for holiday celebrations.

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In a small saucepan, cook berries, sugar, and lemon over medium heat for 5–7 minutes until thick and jammy. Cool completely.
Preheat oven to 350°F / 175°C. Line a 10×15 inch jelly roll pan with parchment paper.
Beat eggs and sugar for 5 minutes until pale, thick, and tripled in volume. Sift in flour, cornstarch, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture. Add vanilla, oil, and red food coloring. Pour into pan and spread evenly. Bake for 10–12 minutes, until just set (do NOT overbake).
Dust a clean towel with powdered sugar. Flip the hot cake onto it and peel off parchment. Roll the cake with the towel inside and let cool completely.
Beat cream, powdered sugar, vanilla, and mascarpone (if using) until stiff but smooth. Keep chilled.
Gently unroll the cooled sponge. Spread a layer of whipped cream, add spoonfuls of the berry filling, and swirl lightly. Roll the cake up tightly without the towel and trim the ends for a clean, perfect swirl.
Pipe whipped cream rosettes across the top, add fresh berries and sugared cranberries, and decorate with holly leaf candy or mint leaves. Dust generously with powdered sugar “snow.”