Fig Roulade with Lemon Mascarpone Delight

Ingredients

• 80 gm plain flour, sifted three times
• 4 eggs
• 115 gm caster sugar
• Raw caster sugar, for dusting
• Preserved figs
• 250 gm dried figs (see note)
• 100 gm caster sugar
• 375 ml prosecco
• 1 tbsp chardonnay vinegar
• Finely grated rind and juice of 1 orange
• ½ rosemary sprig
• 1 vanilla bean, split and seeds scraped
• Lemon mascarpone
• 150 gm mascarpone
• 20 gm pure icing sugar, sifted
• Finely grated rind of 1 lemon
• 300 gm thickened cream