Strawberry roll with mascarpone vanilla chantilly and strawberry confit

Split the vanilla pod, scrape the seeds into the milk and add the pod too.

Add sugar, heat the milk to 60 degrees, cover with film and infuse 15 minutes.

Rewarm the milk and stir in the gelatin mass until fully dissolved.

Pour over the mascarpone and blend to a good emulsion.

Transfer to a mixing container and stir in the cold cream with a spatula or whisk; do not blend it, which would break the fat structure.

Cover with film in contact and refrigerate 12 hours so the gelatin and milk fat stabilise.

For the sponge, whip the yolks with the smaller amount of sugar on maximum speed for a few minutes to a thick, pale, airy foam; set aside. Yolks go first because they can wait and whites cannot.

Whip the whites on medium speed until a light foam forms, then add the sugar gradually and whip to a meringue.

Mix about a third of the meringue into the yolks briskly, then fold in the other two thirds gently from the bottom up while turning the bowl, keeping the volume.

Fold in the sifted flour gradually, scraping the sides and bottom so no flour pockets remain.

Mix the room-temperature vegetable oil and milk (milk warmed to 35-40 degrees if cold) and add gradually, mixing well each time; the batter becomes glossy and a little looser but stays airy.

Spread on a tray with a silicone mat inside a 35 by 35 cm frame, levelling with an offset spatula.

Bake at 180 degrees for 8 to 10 minutes; the thinner the sponge, the higher the temperature and shorter the time.

Test by pressing the surface (it springs back) or with a skewer that comes out dry; cool at room temperature 30 to 40 minutes.

For the confit, warm the strawberry puree in a saucepan to about 30 degrees if frozen; add glucose syrup and lemon juice.

Cut fresh strawberries into small pieces.

Mix the pectin with sugar and add gradually to the warm, not hot, puree while stirring.

Raise the heat and bring to the boil, stirring; boil about 30 seconds to activate the pectin, lower the heat and add the strawberries.

Cook the strawberries 5 to 10 seconds, bring back to the boil, pour into a clean container, cover with film in contact and chill until set, 30 minutes to an hour.

Whip the stabilised chantilly on medium speed until it looks like soft-serve, not over-whipped.

Free the cooled sponge from the frame, turn it so the attractive side is down onto prepared parchment.

Stir the set confit smooth and spread a thin even layer over the sponge.

Pipe a thin even layer of chantilly over the confit with a 12-14 mm round tip.

Roll using the parchment, lifting it slowly so the roll turns on itself and pressing lightly after each turn to avoid air gaps; with a third left, fold the far edge over so the seam is underneath.

Set a ruler against the roll and pull the lower parchment to tighten and round it.

Chill 30 minutes, better an hour.

Halve same-size strawberries and brush the cut sides with slightly warmed nappage.

Trim about a centimetre off each end.

Lay a cardboard strip down the middle supported on rulers and stands, dust with powdered sugar, remove, pipe a stripe of chantilly down the centre and arrange the strawberries on it.