1

Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a 25cm x 35cm Swiss roll tin with cooking spray and line with baking paper.

2

To make the roulade, put the egg whites in a large bowl and whisk using a hand-held electric whisk until stiff peaks form. Combine the two sugars, then whisk into the egg whites, 1 tablespoon at a time, to make a stiff, glossy meringue. Sift over the cornflour, whisk it into the meringue, then whisk in the vinegar. Spoon the meringue evenly into the prepared tin and bake for 25 minutes. Remove from the oven and let cool in the tin for 5 minutes. Dust a large sheet of baking paper with 1 teaspoon of icing sugar. Lift the roulade from the tin and quickly invert it onto the sugar-dusted paper. Peel away the paper, then let the roulade cool completely.

3

To make the filling, put the mascarpone in a bowl and loosen it with a hand-held electric whisk. Add the crème fraîche, vanilla and icing sugar and whisk until smooth and combined. Chill until ready to use.

4

To assemble the roulade, set aside 2 tablespoons of the chilled filling for decoration, then spread the remaining filling over the roulade, leaving a 2.5cm strip along the long edge furthest away from you. Scatter over the pistachios and chopped figs.

5

Starting with the long edge closest to you, and using the paper to help you, roll the roulade so the seam is underneath. Transfer to a platter and spread the reserved filling down the centre of the top. Decorate with the figs, pistachios and pomegranate, if using.