10 servings; 30 min preparation; 20 min cooking time.

Make your day sweeter with this delicious Mango Swiss roll. It’s a wonderful combination of mango and coconut. The sponge is light and not overly sweet. I can’t think of a better dessert to give to your guests. 

Ingredients

for the sponge:

• 100 g all-purpose flour
• 100 g sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs
• 1 tsp vanilla extract
• 1 tbsp lime juice

for the cream:

• 250 g whipping cream
• 250 g mascarpone
• 50 g sugar
• 2 tbsp shredded coconut
• 1 tsp vanilla extract

• 1 mango

Preparation

Preheat the oven to 170 degrees C/335 degrees F.

Sponge: Whisk the eggs with the sugar until the mixture turns pale. Add vanilla extract and lime juice. Continue whisking.

Mix the flour with the baking powder and salt. Add the flour in three parts to the egg mixture as you continue whisking. Make sure that there are no lumps.

Cover a wide baking tray with parchment paper. Spread the mixture in a thin layer and put it in the preheated oven. Bake for 17 to 20 min or until golden.

Take the sponge from the oven and turn it upside down on a piece of parchment paper or a clean towel. Remove very carefully the baking parchment paper so that there are no holes in the sponge.

Roll carefully the sponge, using the kitchen towel and place it in the fridge for 10 min to cool down. Take it from the fridge, unroll it and let it rest.

Coconut cream: Beat the cream with the sugar until stiff picks. Add the mascarpone and the shredded coconut. Add vanilla extract and beat for a couple of more minutes.

Mango: Peal the mango. Cut carefully along the core so that you have two even pieces. Cut 1/3 of the fruit in very thin slices. Make sure you have enough slices to cover the top of the Swiss roll. Cut the other 2/3 mango in very small cubes (brunoise).

Assembling the roll: Put 2-3 tbsp of the cream and the slices mango aside. You will use them as a topping.

Cover the unrolled sponge with the rest of the cream. Spread it evenly from edge to edge. Don’t worry if the layer is too thick. Spread the coconut brunoise evenly on top of the cream.

Carefully roll the sponge. Don’t squeeze it too much so that the cream stays inside. Leave the edge on the bottom.

Spread the remaining cream in a thin layer on top of the roll. Cover the cream with mango slices (as shown on the picture).

Wrap the roll in clean foil and put in the fridge until serving. Enjoy!