Prep the pan: Preheat oven to 350˚F. Line the bottom of an 11x17 rimmed baking sheet with parchment paper.

Whip the eggs: Beat 4 eggs with 1/2 cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in 1/2 tsp vanilla.

Fold in the flour: Whisk together 2/3 cup flour with 1/4 tsp baking powder and 2 Tbsp poppy seeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don't over-work it since the volume of the eggs helps it rise.

Bake: Spread batter evenly onto your prepared baking sheet. Bake at 350˚F for 13-15 min or until top is golden.

Roll while warm: Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it's still warm helps prevent cracks). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it's frosted.

Make the syrup: In a small bowl or measuring cup, combine 1/4 cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in 1/4 cup rum then set aside to cool to room temp while you work on the frosting.

Start the filling: Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth (1 min).

Whip in the cream: While the mixer is on, beat in 1/2 cup cold heavy whipping cream. Turn the mixer up to high speed and continue to beat 3 minutes or until cream is thick and spreadable. Refrigerate frosting until ready to spread.

Soak the cake: Brush the top of your unrolled cake roll (the side that will be the inside once it's rolled up) evenly with the syrup. Let it soak in for 5 minutes.

Fill and roll: Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.

Glaze with ganache: Once the cake is done, follow the recipe and tutorial for chocolate ganache and how to glaze the cake with minimal waste on NatashasKitchen.com.

Top with pistachios: Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick. Refrigerate the finished roll until ganache is set (at least 1 hr is best).