Carrot & mango roulade

Baking sweet bake Vegetarian
Total: 52 min. | Active: 45 min.
vegetarian

We're all familiar with the carrot and cake combo. But this recipe adds a wonderfully creamy and exotic twist to this popular pairing. Here, the delicate mascarpone cream and fruity mango is enveloped in a sophisticated carrot sponge. With its crunchy chocolate crumb topping, this dessert is simply irresistible.

Recommended by:
FOOBY Team

Ingredients

for 8 pieces

Super-quick sponge mixture
3  egg whites
1 pinch salt
90 g sugar
3  egg yolks
90 g white flour
2  carrots, finely grated (approx. 150 g)
Mango cream
250 g mascarpone
50 g sugar
½ tsp bourbon vanilla sugar
1  mango (approx. 450 g), diced
2 dl full cream, whipped until stiff
To decorate
80 g chocolate biscuits (e.g. Crispy Chocolate Cookies), roughly chopped

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

Show complete recipe