For the countertop : mix the egg whites hard foam, gradually add the sugar, then water spoon by spoon, the yolks one by one, and at the end the flour mixed with starch, baking powder and the 2 lg of cocoa.
Pour the composition into a pan greased with oil and lined with baking paper. Bake for about 20 minutes; we do the toothpick test for safety.
Sprinkle 1 lb of sugar on a clean towel and roll the top so hot in the pros; we leave it like this until it cools.
For the cream : we hydrate the gelatin in 100 ml of cold water, for 10 minutes, after which we melt it on low heat, without boiling it, so as not to spoil its properties. We dissolve the cappuccino in 50 ml of boiled water and let it cool.
Meanwhile, beat the whipped cream with the sugar and vanilla sugar, add the dissolved and cooled cappuccino and add the mascarpone. in the melted gelatin we add a spoonful of cream, we homogenize, we add another spoonful of cream, we homogenize again and we mix with all the cream.
Remove the top from the towel and place it on the tray that will remain. Spread half of the cream evenly on it, and place 2 peeled bananas in the middle and roll the top again.
With the rest of the cream we cover the whole roll.
Decorate with grated chocolate or each according to your imagination ... :)