Preheat the oven to 175°C (350°F) fan-assisted. We will need a rectangular Swiss roll tin, 39 × 26 cm (15 × 10 inches). Alternatively, we can use a disposable aluminium baking tray of approximately the same size. Line the base and sides with a large piece of parchment paper.

Place the granulated sugar, brown sugar and cornflour in a blender or food processor. Blend until the sugar becomes fine. Transfer the mixture to a bowl.

In a clean bowl, beat the egg whites until frothy. Add the sugar mixture, one tablespoon at a time, beating continuously until we have a stiff meringue. Add the vinegar and vanilla. Beat until everything is well combined and the mixture is glossy.

Spread the meringue evenly into the prepared tin. Using a small spatula, spread it as evenly as possible. Sprinkle the chopped almonds over the surface.

Transfer the tin to the oven and bake for 10 minutes. Then reduce the temperature to 140°C (285°F) and bake for a further 20–25 minutes. The meringue will puff up and turn golden.

Remove the tin from the oven. Using a sieve, dust the meringue with icing sugar. Place a piece of parchment paper, the same size as the meringue, on top. Place a cooling rack or tray over the paper. Holding the tin, meringue, paper and rack firmly with both hands, carefully turn everything upside down so that the meringue comes out of the tin.

Remove the tin, but leave the parchment paper on the base of the meringue. Leave the meringue upside down until it has cooled completely. At this stage, we can cover it with aluminium foil and leave it at room temperature for up to 24 hours.

Prepare the filling. Place the mascarpone in a bowl together with the heavy cream, icing sugar and vanilla. Beat until we have a light and fluffy cream. Do not overbeat, as the mascarpone may split. Once everything is combined and the cream has thickened slightly, stop beating.

Assemble the dessert. Remove and discard the parchment paper from the base of the meringue. Spread most of the mascarpone cream over the surface of the meringue. Scatter half of the strawberries over the cream, placing them here and there.

Roll the meringue into a roulade, starting from the shorter side and using the parchment paper underneath to help us.

Transfer the roulade to a serving platter. Spread the remaining mascarpone cream over the top and decorate with whole strawberries. Refrigerate the dessert until it is well chilled and set.

Dust with icing sugar and serve to your impressed friends.