Preheat the oven to 350°F (180°C) and line a 10x15-inch jelly roll pan with parchment paper.

Grind pistachios to a fine consistency, then sift together all-purpose flour, baking powder, and salt.

Beat the egg yolks with half the granulated sugar until thick and pale, adding in the vanilla, almond extract, vegetable oil, and food coloring.

Whip the egg whites to stiff peaks, gradually adding the remaining sugar.

Gently fold whipped egg whites into the yolk mixture in three parts.

Fold the sifted dry ingredients into the batter until just combined.

Pour the batter into the prepared pan and bake for 10-12 minutes until lightly golden.

Invert the cake onto a towel dusted with sugar, then carefully roll it while still warm and let cool.

Whip the heavy cream to soft peaks and mix mascarpone with powdered sugar and pistachio paste until smooth.

Gently fold the whipped cream into the mascarpone mixture and chill.

Unroll the cooled cake, spread the filling evenly, and roll it back up tightly, refrigerating for at least an hour.

Before serving, dust with powdered sugar and sprinkle with chopped pistachios.