Beat egg whites and add sugar gradually until the mixture is fluffy.
Preheat oven to 170 degrees C. Whisk egg yolks with sugar. Add vegetable oil, milk tea, flour, and tea leaves. Whisk well each time.
Fold 1/3 of the meringue into mixture. Once combined, fold in the rest of the meringue. Bake for 15 minutes.
Whisk together cream and sugar. Add the mascarpone cheese and whisk for 7 minutes.
Once the sponge has cooled, cover in mascarpone cream. Make a line of five figs down the middle and roll the sponge into a log. Refrigerate for 30 minutes.
Cut off both ends and decorate with mascarpone cream, slices of fig, caramelized walnuts and pistachios.
