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

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