Raspberry and white chocolate roulade

Ingredients

190 g	Caster sugar
125 g	Eggs, 125g egg whites only at room temperature
1 tsp	Vanilla essence/extract
1 tsp	White vinegar
1 tsp	Cornflour
100 g	Mascarpone, whipped with the cream (Main)
1 cup	Cream
½ cup	Berries, drained if frozen
½ cup	White chocolate, chopped

Directions

1. Preheat oven to 160C. Grease and line a swiss roll tin with non-stick baking paper.
2. In a bowl, whisk the egg whites until soft peaks form, then gradually add the sugar and continue whisking until stiff and glossy. Fold in the vanilla, white vinegar and cornflour.
3. Spread on to the tray, bake for 20 minutes and allow to cool slightly.
4. Turn out on to baking paper dusted with icing sugar, fill with mascarpone, berries and chocolate.
5. Roll up, then cover with cling wrap and refrigerate for at least three hours before slicing into portions.