In a mixing bowl, whip the egg whites to a stiff peak
Set the egg whites aside until the egg yolk mixture is ready
In a large mixing bowl, beat the egg yolks until they are light and pale
Add the sweetener gradually and beat until the mixture is light and creamy
Add the cocoa powder, gelatin, and extracts and mix well
Fold the egg white mixture into the egg yolk mixture 1/3 at a time until fully incorporated
Once it is all mixed in, pour into a parchment paper lined jelly pan (1/2 baking sheet) and spread out evenly
Bake at 350 F for 20 minutes
Remove from oven and cover with parchment paper.
Let cool for about 20 minutes. The cake should still be warm but not hot
Flip the cake over onto parchment paper and remove the top parchment paper
Top the cake with the cannoli filling
Roll the cake up to form a roll
Refrigerate for at least 1 hour
Slice and enjoy!