To make the sponge, crack and add the eggs to a large bowl together with the sugar.
Beat well with a hand mixer until they triple their volume and the get a pale yellow colour.
Sift in the flour, add the salt, baking powder and vanilla extract, and mix again.
Line a baking tray (mine is 26x36cm or 10x14 inches) with non-stick paper, and pour the batter in evenly.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 13 minutes or until golden and a skewer inserted in the middle comes out clean.
Remove from the tray without peeling the paper off, and roll the sponge.
Leave to cool completely.
To make the filling, wash and chop the strawberries, and arrange them on a baking paper to soak up the water.
In a large bowl, sift in the icing sugar, add the mascarpone, whipping cream and vanilla extract and mix well with a hand mixer until you get soft peaks.
Add the chopped strawberries, and use a spatula to mix everything together.
Chill the filling in the fridge until ready to use.
When the sponge has cooled down, spread the filling in an even layer, and roll it carefully while peeling the paper off.
Dust the roll with icing sugar and garnish with slices of strawberries.