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Carrot & mango roulade
45 m active | 52 m total
Nutrition facts per serving:
  • Energy in kcal about 447
  • Fat about 28g
  • Carbohydrates about 39g
  • Protein about 7g
This is needed
This is needed for 8 piece
Super-quick sponge mixture
  • 90 g sugar
  • 1 pinch salt
  • 3 egg whites
  • 90 g white flour
  • 3 egg yolk
  • 2 carrots, finely grated (approx. 150 g)
Mango cream
  • 250 g Mascarpone
  • 50 g sugar
  • 1 mangoes (approx. 450 g), diced
  • 2 dl full cream, whipped until stiff
  • 0.5 tsp bourbon vanilla sugar
To decorate
  • 80 g chocolate biscuits (e.g. Crispy Chocolate Cookies), roughly chopped
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And that's how it's done
And that's how it's done
Super-quick sponge mixture
Beat the egg whites and salt until stiff using the whisk on a hand mixer. Gradually add the sugar and continue beating until the egg whites turn glossy. Whisk in the egg yolks. Sieve in the flour, carefully fold in with the carrots using a rubber spatula. Spread the sponge mixture into a rectangle (approx. 5 mm thick) on a baking tray lined with baking paper. Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Sprinkle sugar onto a tea towel. Remove the sponge from the oven, tip out onto the towel, wipe the baking paper with a damp towel, carefully peel away the paper. Cover the sponge immediately with the upturned tray, leave to cool.
Mango cream
Stir the mascarpone, sugar and vanilla sugar until smooth, carefully fold in the whipped cream. Spread 3/4 of the cream over the sponge, arrange the mango on top, tightly roll up the roulade. Spread the remaining cream over the roulade.
To decorate
Sprinkle the biscuit crumbs on top of the roulade