Preheat your oven to 180°C (350°F) and line a 9×13-inch baking sheet with parchment paper.

In a mixing bowl, whisk the eggs and granulated sugar using an electric mixer on high speed until light and fluffy, about 5 minutes.

Add the vanilla extract and a pinch of salt; mix until well combined.

Sift together the flour and baking powder; gently fold this mixture into the egg mixture.

Pour the batter onto the prepared baking sheet and spread it into an even layer.

Bake for 8-10 minutes, or until lightly golden and springs back when touched.

Dust a clean kitchen towel generously with powdered sugar.

Once baked, immediately invert the cake onto the prepared towel and remove the parchment paper; roll it up with the towel inside and let it cool completely.

In a medium bowl, mix the softened vanilla ice cream with the mixed red berries, powdered sugar, and lemon juice; fold gently until well combined.

Once the cake is completely cool, gently unroll it from the towel.

Spread a generous layer of the ice cream mixture over the inside of the cake.

Re-roll the cake carefully for a neat log shape.

Place seam-side down on a serving platter and transfer to the freezer to set for at least 2 hours.

Before serving, dust with icing sugar and decorate with fresh berries and optional snowflake decorations.

Slice and serve to impress your guests.