1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.

2. Beat the eggs for 4 to 5 minutes until pale and thick. Gradually beat in the granulated sugar, then mix in the vanilla extract.

3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.

4. Gently fold the dry ingredients into the egg mixture, then fold in the milk just until combined.

5. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, until the cake springs back lightly when touched.

6. Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake up from the short end with the towel inside. Let it cool completely.

7. Heat 1/4 cup of the heavy whipping cream until hot. Pour it over 1 cup white chocolate chips and let it sit for 1 minute, then stir until smooth.

8. Beat the softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Mix in the melted white chocolate mixture.

9. Whip 1 cup heavy whipping cream to soft peaks, then fold it into the white chocolate cream cheese mixture. Chill briefly if needed.

10. Carefully unroll the cooled cake. Spread the filling over the surface, leaving a small border around the edges. Scatter 1 cup fresh raspberries over the filling.

11. Gently roll the cake back up without the towel and place it seam-side down on a serving platter. Chill for 30 minutes.

12. Beat the softened butter until creamy. Add 1 1/2 cups powdered sugar, 3 ounces melted white chocolate, and enough heavy cream to make a smooth frosting.

13. Frost the chilled cake and use a fork or spatula to create a bark-like texture.

14. Garnish with extra fresh raspberries and a dusting of powdered sugar. Chill until ready to serve.