In a saucepan, combine figs, orange juice, granulated sugar, zest and salt. Cover and bring to a boil, then lower heat and simmer for 5 minutes. Uncover and continue to cook for another 8 to 10 minutes or until figs are soft and 1/4 cup juice remains. Remove from heat and cool. Spoon into a blender or food processor; whirl to a smooth paste. This fig paste recipe can be made up to 2 days ahead. Store in a covered container in the refrigerator.
In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.
Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.
In a large, clean mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar and almond extract; continue beating until stiff peaks form. With a spatula, gently fold in almond mixture. Spread in an even layer on parchment-lined sheet.
Bake on middle oven rack for 18 to 20 minutes or until top is dry and color is light golden. Cool in pan on wire rack. While cake cools make Mascarpone Cream and Chocolate Glaze.
Combine mascarpone and salt in a bowl. Beat with electric mixer on low speed until smooth. While mixing, slowly pour in cream. Add powdered sugar and increase speed to medium; beat until soft peaks form. Beat in vanilla. Cover and chill.
Place the chocolate in a heatproof bowl. Bring the cream and salt to a simmer. Slowly stir the hot cream into the melted chocolate and stir until smooth. Cool.
Cover cake with a piece of parchment; invert onto a large flat cutting board or (or inverted baking pan the same size as the baked cake). Remove the baking pan and very carefully peel the parchment away from the cake. Spread the fig paste evenly on cake. Top with the mascarpone cream. Starting at one of the short ends, roll up cake around the filling. Place, seam side down, on a platter. Spread the chocolate glaze over the cake. Chill until ready to serve or up to 1 day ahead of serving. To serve, cut roulade into slices.