Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and sugar until thick and pale.
Sift the flour, cocoa powder, and salt; fold into the egg mixture.
Pour the batter into the prepared pan and spread evenly.
Bake for 12-15 minutes until springy to the touch.
Remove from the oven and immediately roll the cake with the parchment paper from the short side; let cool.
Meanwhile, melt the white chocolate in a double boiler.
In a separate bowl, whip the cream until soft peaks form.
Fold in the melted white chocolate and mascarpone cheese.
Unroll the cooled cake and spread half of the white chocolate filling on top; drizzle with raspberry sauce.
Roll the cake back up and place seam-side down.
Frost the log with the remaining white chocolate filling.
Dust with powdered sugar before serving.
Refrigerate until ready to serve.

Use good quality white chocolate for best results and chill the finished log for at least an hour for clean slices.