Brown sugar meringue roulade with burnt honey apples recipe

Ingredients

• 150g runny honey
• 1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod
• 5 fresh bay leaves
• 1 cinnamon stick
• ½ tsp ground cinnamon
• ½ tsp flaked sea salt
• 3½ tbsp orange juice
• 1.1kg Braeburn apples (about 7–8), peeled, cored and each cut into 6 wedges (or 8 if they’re larger)
• 1 tbsp olive oil
• 250g egg whites (from 6 large eggs, or from an egg white carton)
• 100g light soft brown sugar
• 250g caster sugar
• 1 tbsp vanilla bean paste or vanilla extract
• 1 tsp ground cinnamon
• 2 tsp white wine vinegar
• 2 tsp cornflour
• 150ml whipping cream, fridge cold
• 20g icing sugar
• 250g mascarpone, fridge cold
• 1 tbsp finely grated orange zest, plus 1 tsp extra to garnish