Mango and Strawberry Roulade with Filling
ready in 4 h. 12 min.
Heat the oven to 200°C (180°C in a fan oven, 400°F, gas 6) and line a baking tray with grease-proof paper.
Beat the egg yolks with 4 tbsp warm water and half of the sugar until very creamy. Whisk the egg whites with a pinch of salt until stiff and gradually add the remaining sugar, whisking continuously. Add the beaten egg whites to the egg yolk mixture and sieve the flour and cornflour over. Fold in using a dough scraper.
Transfer the mixture to the baking tray, smooth flat and bake in the oven for around 10 minutes. Do not open the oven door during the cooking time.
Sprinkle sugar over a tea towel and turn the cake out onto the towel. Roll up and leave to cool.
Soak the gelatine in plenty of cold water.
Beat the egg yolks with the sugar and almond liqueur in a bowl over hot water to form a very pale cream. Squeeze the water out of the gelatine and add to the mixture. Dissolve and put to one side.
Stir the mascarpone and quark together until smooth. Fold in the egg mixture and leave to set.
Meanwhile, beat the cream until stiff. Add the mango pieces to boiling water, together with the honey, then drain well.
When the mixture starts to set, fold in the fruit (reserving some for garnish) and the cream. Unroll the cake, remove the paper and spread the cream mixture evenly over the cake (up to the edge). Roll up and place on a cake plate, seam upwards. Chill in the refrigerator for at least 3 hours.
Once the filling is chilled and set, dust the roulade with icing sugar and garnish with fruit and mint. Cut into slices and serve.