Fig, Pistachio and Mascarpone Roulade

Serves 12

8 Points® per serving

Ingredients

115g caster sugar
100g low-fat mascarpone
100g half fat crème fraîche
60g light brown sugar
25g icing sugar
20g pistachios, plus extra for serving
5 figs, chopped, plus extra for serving
4 egg whites
1 medium pomegranate
1 tsp cornflour
1 tsp white wine vinegar
1 tsp icing sugar
½ tsp vanilla extract
Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 160 °C, fan 140 °C, Gas Mark 3.
Step 2: Mist a 25 x 35cm Swiss roll baking tin with the cooking spray and line with baking paper.
Step 3: Whisk the egg whites until stiff peaks are formed.
Step 4: Combine the caster sugar and light brown sugar and gradually add to the egg whites, folding in until the mixture is stiff and glossy. Sift in the cornflour and fold then whisk in the white wine vinegar.
Step 5: Spoon the meringue evenly into the prepared baking tin and bake for approximately 25 minutes. Remove from the oven and leave to cool.
Step 6: Lift the meringue from the tin and remove the baking paper. Dust a new sheet of baking paper with 1 tsp of icing sugar and leave the meringue to cool completely on the sugar-dusted paper.
Step 7: Meanwhile, combine the mascarpone, crème fraîche, vanilla and remaining icing sugar to make the filling. Whisk until smooth and combined then chill until ready to use.
Step 8: To assemble the roulade, set aside 2 tbsp of the chilled filling for decoration and spread the remaining filling over the roulade. Leave a 2.5 cm strip along one of the edges so the filling does not spill out when rolled. Scatter over the pistachios and chopped figs.
Step 9: Starting from the longest edge, roll the roulade, using the paper to help. Transfer to a platter and spread the reserved filling down the centre of the roulade.

Decorate with the figs, pistachios and pomegranate.

Note For a neater, more secure roulade, tuck 4cm of the long edge firmly down into the mascarpone mixture before rolling.