Preheat oven to 160°C

Line a 4cm deep 32 x 24 cm cake tin with baking paper lightly greased with hazelnut oil.

To make soft meringue

Whisk egg whites until stiff peaks form, and then gradually add castor sugar until thick and glossy.

Fold in vanilla essence, vinegar and cornflour. Spread into prepared tin and bake for 20 min.

Allow meringue to cool in tin for a few min.

Turn meringue out onto baking paper that has been dusted with icing sugar. Cool for 10 min. Spread whipped cream roll up carefully into a roulade. Wrap in cling film refrigerate for 3 hours before serving.

Mascarpone with vanilla 2/3 and 1/3 cream. Cut into slices and garnish.