Preheat oven to 355°F.
Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.
Separate egg whites from egg yolks. Beat egg whites on high speed about 2 minutes. Slowly add sugar and beat another 2 minutes until stiff peaks form.
In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg white and give a quick mix on low speed. Combine flour and baking powder. Add half the flour. Mix with a spatula. Add the rest of the flour and mix. Don’t overbeat the batter.
Pour mixture into a baking sheet. Bake 12-14 minutes. Check the middle of the cake for readiness with a toothpick, it should come out clean.
Remove cake, allow to cool about a minute, release edges of the cake with a sharp knife, if needed. Gently roll up the cake. Allow cake to cool completely
Prepare cream:Beat butter, cream cheese and powdered sugar. Add 1/3 of the dulce de leche, gently mix, and another 1/3 and mix, add the rest and mix. Fold in cool whip with a spatula Refrigerate until ready to use. Prepare raspberry puree: Blend the raspberries and powdered sugar (or mash with a fork).
Assemble cake:Slowly unroll cake. (don’t discard the parchment paper). Distribute the raspberry puree over cake.
Take the cream and spread about 2/3rd of the cream onto the roulade.
Slowly roll the cake back up.
Cut the used parchment paper in half. Place onto the cake platter you will be using. Add roulade in the middle of the platter on top of parchment paper.
Cover the tops and sides of roulade with cream.
Prepare chocolate for decor (optional). Melt chocolate and spread over parchment paper into a rectangle, allow to set. Break the chocolate up into chunks for decor.
Prepare ganache.Heat half and half, pour over chocolate chunks and cover. Once chocolate begins to melt, stir until ganache is smooth and creamy. Cool ganache.
Take the cooled ganache cover sides and top of the roulade.
Add the fresh raspberries to the top of the roulade. Add chocolate chunks.
Gently lift one side of the roulade and pull our parchment paper. Do the same to the other side. No need wipe the platter for minutes, it’s nice and clean.
Cover and refrigerate at least 2 hours.