Brown Sugar Meringue Roulade with Burnt Honey Apples Recipe - Great British Chefs

Ingredients

• 150g of runny honey
• 1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod
• 5 fresh bay leaves
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1/2 tsp flaky sea salt
• 3 1/2 tbsp of orange juice
• 1.1kg Braeburn apple, about 7-8, peeled, cored and each cut into 6 wedges (or 8 if they’re larger)
• 1 tbsp of olive oil
• 250g of egg white, from 6 large eggs, or from an egg white carton
• 100g of soft light brown sugar
• 250g of caster sugar
• 1 tbsp of vanilla bean paste, or vanilla extract
• 1 1/2 tsp ground cinnamon
• 2 tsp white wine vinegar
• 2 tsp cornflour
• 150ml of whipping cream, fridge cold
• 20g of icing sugar
• 250g of mascarpone, fridge cold
• 1 tbsp of orange zest, finely grated, plus 1tsp extra to garnish