Carrot & mango roulade

Total time: 52m
Preparation Time: 45m

For 8 piece

Nutritional Information

Contains 447 Kcal, 7g Protein, 39g Carbohydrates, 28g Fat


  • Super-quick sponge mixture
  • 3 egg yolk
  • 3 egg white
  • 90 g white flour
  • 90 g sugar
  • 1 pinch salt
  • 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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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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