Preheat the oven to 350°F (180°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper, then dust the parchment with 1 tablespoon of powdered sugar.

In a spacious mixing bowl, whisk the eggs and granulated sugar at high speed for approximately 5 minutes, until the mixture becomes pale, thick, and fluffy.

Add in the vanilla extract.

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

Slowly incorporate the dry ingredients into the egg mixture, taking care to avoid deflating the batter.

Transfer the batter to the prepared jelly roll pan, smoothing it out evenly with a spatula.

Bake for 10 to 12 minutes, or until the cake bounces back when gently pressed.

Once baked, immediately invert the cake onto a clean kitchen towel dusted with the remaining 1 tablespoon of powdered sugar.

Carefully peel off the parchment paper.

Once the cake has cooled, gently unroll it and brush the inside with the coffee liqueur, adjusting the amount to your taste.

Soften the Neapolitan ice cream slightly and spread it evenly over the unrolled cake, ensuring a layer of each flavor.

Avoid spreading the ice cream too close to the edges to prevent overflow when rolling.

Re-roll the cake, this time without the towel, and wrap it tightly in plastic wrap.

Place in the freezer for a minimum of 4 hours, or until the ice cream has solidified.

Once the cake roll is firm, remove it from the freezer.

Unwrap the plastic wrap and transfer the cake to a serving platter.

Garnish the top with grated dark chocolate.

Slice and serve immediately for a perfect blend of cake and Neapolitan ice cream in each bite!