250g strawberries, halved

130ml white balsamic vinegar

25ml water

50g caster sugar

1 sprig of rosemary

2 strips of orange peel

1 Tbsp of peppercorns

5 eggs, seperated

150g caster sugar

20g butter, melted

100g plain flour

1/2 tsp baking powder

50g caster sugar, extra

140g white chocolate, chopped

120ml cream

250g mascarpone

Fill a jar with the strawberry halves

Add the rosemary and orange peel to the jar

Place all other ingredients in a pot and bring to a simmer

Simmer for a few minutes to dissolve the sugar

Set aside for an hour to cool, then pour over the strawberries

Leave to infuse in the fridge for at least 4 hours

Keep in an airtight jar for 2 weeks in the fridge

Preheat the oven to 190 fan bake

Grease a 26x32 tin and line the base and sides

Beat the egg yolks and sugar for 5 minutes or until thick and pale

Pour the melted butter downtime side of the bowl

Sift over the flour and baking powder

Fold gently to combine

Beat egg whites in a seperate bowl until soft beaks form

Fold into the egg yolk mixture in two batches until combined

Spread mixture into tin

Bake for 12 minutes or until it springs back when pressed lightly

Place a piece of baking paper cut larger than the pan on the bench

Sprinkle evenly with the extra caster sugar

Turn the hot sponge onto the sugar coated paper

Carefully peel away the lining paper from the sponges

Working quickly, use the baking paper underneath to roll the sponge up from the short side

Leave rolled for 15 minutes, then carefully unroll and leave to cool

Melt the chocolate and cream together

Cool completely in the fridge

When cool, beat with an electric mixer until light and creamy

Add the mascarpone and beat until combined

Spread 2/3 of the mascarpone mixture over the cooked sponge, leaving a 2cm border on the sides

Spread sliced strawberries down the centre

Carefully re roll the sponge to enclose the filling

Spread the remaining mascarpone mixture over the top

Decorate with fresh fruit, rosemary, dried citrus and florets