Beat egg whites (at room temperature) with cream of tartar until soft peaks form. Gradually add ½ c. of sifted confectioners sugar, beating until stiff peaks form.
In a separate bowl, beat egg yolks until thick and light colored.
Sift together 3 times the remaining ½ c. confectioners sugar, flour, salt, pepper, coffee and spices. Fold into egg yolks until just blended. Gently fold yolk mixture into egg whites. Spread gently and evenly in a 15½ X 10½ X 1" jelly roll pan which has been greased, lined with waxed paper and the waxed paper greased.
Bake in moderate oven (350°) 15 minutes or until cake springs back when touched lightly. Turn out on a towel sprinkled with sifted confectioners sugar. Quickly and gently peel off paper. Starting at narrow end, roll cake and towel together; cool thoroughly on rack.
Whip heavy cream, gradually adding the ½ c. confectioners sugar and vanilla. Unroll cake and spread with cream. Roll up again and roll onto serving platter. Chill thoroughly, at least 3 hours.
Sprinkle lightly with confectioners sugar. Slice to serve and top with Amber Candy Shatters or accompany each slice with fruit.