Heat oven to 375°F. Line bottom of 15 x 10 x 1-inch jelly-roll pan with waxed paper. Lightly coat paper with nonstick cooking spray.
In large bowl, beat yolks, sugar, vanilla and lemon extracts on medium speed until lemon-colored, 2 minutes. Add yogurt; beat until smooth.
In large bowl, with clean beaters, beat egg whites on medium-high until foamy. Beat in cream of tartar and salt and beat until firm and glossy peaks form, 3 minutes. Stir one third of whites into egg yolk mixture to lighten. Fold in remaining whites.
Sift flour over batter; fold in. Scrape into prepared pan; smooth top.
Bake in 375°F oven 15 minutes, until lightly golden and center springs back when lightly touched. Cool in pan on rack 10 minutes. Dust towel with 2 tablespoons powdered sugar. Turn cake out onto towel. Dust top with sugar. Roll up cake with towel. Place, seam side down, on wire rack. Let cool.
In bowl, beat cream until stiff peaks form. Fold in curd. Refrigerate until ready to fill, 1 hour.
Unroll cake. Spread with filling, leaving 1/4-inch border at a short end. Beginning at short end of cake without border, arrange alternate rows of blackberries with raspberries, 7 berries per row, spacing rows about 1/2 inch apart (8 rolls total, 4 for each berry). Carefully roll up cake without towel. Wrap the roll in plastic wrap; refrigerate at least 2 hours. Unwrap cake and dust with confectioners sugar before serving.