Mango Roll with American Blueberries

Delight, extravagance, exoticism, and such a wonderful taste. Let the aromas enchant you, fall in love with the juicy flavor, and the decoration will add the finishing touch with its visual impact.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 1 teaspoon Orange, shell

  • 100 g Sugar, white

  • 20 g Butter, unsalted

  • 5 pieces Egg, fresh

  • 100 g Cocoa, powdered, unsweetened

  • 1 bag Sugar, white

  • 1 spoon Baking powder

Filling

  • 2.5 dl Sweet cream

  • 0.5 spoons Powdered sugar

  • 1 spoon Alcohol, Rum

  • 2 piece Mango, fresh

  • 100 g Blueberry, raw

  • 1 teaspoon Butter, unsalted

Steps

  1. Thoroughly wash the orange, dry it, and grate the zest. Crack the eggs and separate the whites from the yolks into two bowls. While continuously whisking the egg whites, gradually add both types of sugar (vanilla and regular sugar). Whisk until stiff peaks form. Whisk the yolks with the orange zest and butter until frothy. Gently fold the egg whites into the yolk mixture using a hand whisk or spoon. Finally, fold in the flour, cocoa, and baking powder, making sure no lumps form.

  2. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper and grease it well with butter. Pour the batter onto the tray and spread it as evenly as possible over the entire surface. Bake the sponge cake in the preheated oven for ten minutes until a crust forms on top. Lay a clean, damp kitchen towel on the counter and place the baked sponge cake on it. Carefully peel off the parchment paper. Roll the sponge cake together with the towel into a roll and let it cool completely (about 20 minutes).

  3. While the sponge cake is cooling, in a separate bowl, whip the sweet cream with a hand mixer until stiff, then add a tablespoon of sugar and rum. Unroll the cooled sponge cake, evenly spread half of the whipped cream over it, and gently roll it back up.

  4. Place the roll on a serving platter and spread the remaining cream over the top. Peel the mango and thoroughly wash and drain the American blueberries. Place the mango with the narrow side down on a cutting board. Cut thick slices, keeping the knife as close to the pit as possible. Turn the mango and repeat the process on the other side. Cut off all the flesh clinging to the pit. Then, cut it into smaller pieces. Decorate the roll with mango pieces and American blueberries.

  5. Slice the prepared roll into portions, serve on dessert plates, and offer to your guests.

Nutrition Information (Per 100g)

  • Calories: 166.72 kcal
  • Fat: 5.35 g
    • Saturated Fat: 1.88 g
  • Carbohydrates: 22.15 g
    • Sugars: 15.21 g
  • Protein: 5.82 g
  • Fiber: 2.35 g

Advice

Take the butter out of the refrigerator at least half an hour before use.