Heat raspberries, sugar, and 45ml water in a saucepan over low heat until sugar dissolves.
Boil the mixture for 6 to 8 minutes until thickened.
Reserve 75g of jam for the roll and store the rest in sterilized jars.
Preheat oven to 190°C and line a 38x25cm tin with baking parchment.
Whisk eggs, sugar, and half the vanilla seeds until thick and fluffy.
Fold in sifted flour gently using a metal spoon.
Pour batter into tin and bake for 10 to 12 minutes until springy.
Turn sponge onto a sugar-dusted damp tea towel and remove parchment.
Roll the sponge tightly within the towel and leave to cool.
Whip double cream with remaining vanilla seeds until firm peaks form.
Unroll sponge, spread with jam and cream, leaving a 2cm border.
Re-roll the sponge tightly using the towel for guidance.
Transfer to a plate and garnish with sugar, raspberries, mint, and pistachios.