Sponge:

• Once they reach room temperature, whip the egg whites well with a pinch of salt until they turn into firm foam. Add the sugar, one tablespoon at a time, mixing well after each one.
• Separately, combine the flour with the vanilla sugar and fold it into the meringue using gentle upward movements.
• Preheat the oven to 160°C (320°F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper. Pour the meringue into the pan and level it nicely. Bake for 25-30 minutes, until lightly browned.
• When ready, immediately turn it out onto a clean towel sprinkled with granulated sugar and roll it up while still hot. Leave until completely cooled. The meringue should not be left in the tray at all once baked because it will become too stiff to roll.

Fruit cream:

• Place the fruit, water, and sugar in a small saucepan over low heat. Simmer for 10-15 minutes until thickened. Turn off the heat and refrigerate.

White cream:

• Using a mixer, combine the mascarpone with the cooking cream and sugar until you get a smooth consistency. Add the vanilla extract and mix some more.

Assembly:

• Carefully roll out the meringue. Be careful because it is fragile and will easily break. Spread the fruit cream over the meringue. Top with the mascarpone cream, smoothing it out nicely. Roll the meringue up again. Refrigerate for 2-3 hours.
• When serving, decorate with berries, which will stick nicely to the roll, as you'll see, and powdered sugar.

Enjoy!