Fruit-filled roulade

1.Preheat oven to bake (not fan) at 160°C. Line a Swiss roll tin with baking paper and sprinkle with 1 tbsp caster sugar or cornflour.

2.In a large bowl, beat the egg whites until they foam and begin to stiffen. Add the caster sugar, one spoonful at a time, while beating until the mixture is thick and glossy. Add the vanilla essence, cornflour and vinegar towards the end of the beating.

3.Spread the meringue onto the paper. Bake for 20 minutes, remove and allow to sit for 2-3 minutes to cool slightly.

4.To assemble, sprinkle the top with icing sugar, then another piece of paper. Flip over and carefully remove the cooking paper that lined the tin. Now re-roll the meringue onto itself, either longways or from the short side, like I did. The log can now be left to cool until ready to fill. Overnight is fine.

5.For the filling, mix the mascarpone with the fresh whipped cream until smooth. Carefully unroll the meringue and spread with the cream mixture, then the chopped fruit. Re-roll, taking it off the baking paper as you do. Transfer to a serving plate and dust with icing sugar. Serve in slices.