Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.

Separate the 5 large eggs into yolks and whites. Place the whites in a clean large mixing bowl.

Whip the egg whites with 1/2 teaspoon salt until foamy. Gradually beat in 130 g granulated sugar until glossy stiff peaks form.

Beat the egg yolks with the zest of 1/2 lemon and 2 teaspoons vanilla extract until pale and thick. Fold the yolk mixture into the whipped egg whites.

Sift 75 g all-purpose flour and 30 g corn flour over the egg mixture. Fold gently until no dry streaks remain.

Spread the batter evenly in the lined baking sheet. Bake until lightly golden and springy, about 10 to 12 minutes.

Dust a clean kitchen towel with 10 g icing sugar. Turn the hot sponge onto the towel and carefully peel away the parchment paper.

Roll the warm sponge up in the towel from a short end. Leave it rolled until completely cool, about 20 minutes.

Hull and finely chop 250 g strawberries. Stir the chopped strawberries with 1 to 2 tablespoons rosewater and 80 g strawberry preserves.

Beat 250 g mascarpone cheese with 50 g icing sugar and 1 teaspoon vanilla extract until smooth. Gradually whip in 250 ml whipping cream until the filling holds soft peaks.

Unroll the cooled sponge and spread the mascarpone cream evenly over it. Spoon the strawberry mixture over the cream, leaving a 2 cm border at the far edge.

Roll the filled sponge tightly from the short end. Place the roll seam-side down and chill for at least 60 minutes.

Dust the chilled Swiss roll with the remaining icing sugar. Decorate with ground pistachios and fresh strawberries before slicing.