Embrace the vibrant flavors of spring with this Mango Cream Sponge Roll, a dessert that captures the essence of the season with its bright colors and refreshing taste. This exquisite roll combines the lightness of a fluffy sponge cake with the creamy richness of mascarpone and the tropical sweetness of mango. It’s like a ray of sunshine on your plate, promising to brighten up any day with its delightful combination of flavors and textures.
Why You’ll Love This: This sponge roll is a celebration of simplicity and elegance. The airy sponge provides the perfect canvas for the luscious mango filling, creating a harmonious balance of sweet and tangy. The mascarpone cream adds a luxurious touch, making each bite indulgently smooth. Whether you’re a seasoned baker or new to the world of desserts, this recipe offers an easy yet impressive way to bring a taste of spring into your home.
Perfect Occasion: Ideal for spring gatherings, Easter celebrations, or any occasion that calls for a light and refreshing dessert. This Mango Cream Sponge Roll is sure to impress your guests with its beautiful presentation and exquisite taste. It’s also perfect for a leisurely afternoon tea or as a sweet treat to enjoy with a cup of coffee, sharing a moment of joy and brightness with loved ones.
Decoration Tips: For a stunning finish, decorate the roll with swirls of mascarpone cream and dollops of mango puree. A sprinkle of crumbled meringue adds a delightful crunch and a snow-like appearance, enhancing the roll’s visual appeal. Garnishing with fresh mango slices or edible flowers can introduce an extra pop of color and elegance, making this dessert not only delicious but also a feast for the eyes.
Recipe:
Ingredients:
- Sponge Cake:
- 6 eggs
- 100g sugar
- 150g wheat flour, sifted
- Filling:
- 200g frozen mango
- 2 tablespoons sugar
- Juice of half a lemon
- 1 teaspoon potato starch mixed with a little water
- Cream:
- 250g 30% heavy cream, chilled
- 250g mascarpone cheese
- 1 tablespoon powdered sugar
- Decoration:
- Crumbled meringue
- Additional mango puree
Instructions:
- Whip eggs and sugar until fluffy, then fold in the flour. Bake the sponge on parchment paper at 180°C (356°F) for 13-15 minutes. Roll while warm, then cool.
- Heat mango with sugar and lemon juice, blend slightly, thicken with potato starch mixture, and cool.
- Whip the heavy cream, gradually add mascarpone and powdered sugar until thick. Reserve some cream for decoration.
- Unroll the sponge, spread cream, then mango puree, and roll tightly. Decorate with reserved cream, more puree, and crumbled meringue.
Enjoy this Springtime Mango Cream Sponge Roll, a dessert that promises a delightful taste of spring, combining the freshness of mango with the softness of sponge cake for a truly memorable experience.
