I’m a little late for Dessert Week at Great British Bake Off bake along. I was away in London and I didn’t have time to bake. I wanted to share this recipe yesterday, but I finished the roulade late and didn’t sliced it until this morning. On the other side, it’s a really nice way to start the day.

For dessert week the challenges were roulade for signature bake, the technical was Marjolaine and the showstopper was mousse cakes. I like all of them and it was hard to pick the one to bake. I love mousse, you might have seen my recipes of Chestnut mousse with apple or Mousse Au Chocolat. Marjolaine is very similar to a cake I got from Bettys in Harrogate and it’s something I will want to bake in the future. In the end I’ve decided to make a Roulade with mango and chocolate, with a nutty flavour. I’ve used hazelnut flavouring and flakes of almonds.

Roulade with mango and chocolate – Ingredients for the sponge:

– 6 eggs
– 80g white plain flour
– 80g sugar
– 50g almond flakes

Roulade with mango and chocolate – Ingredients for the filling:

– 300ml whipping cream
– 30g sugar
– a few drops of hazelnut flavour
– 2 ripe mangos

Roulade with mango and chocolate – Ingredients for chocolate ganache and decor:

– 150ml double cream
– 150g plain chocolate
– dried mango pieces

Start by washing and cutting the mango in small pieces. Put it in a pan on the hob over low to medium heat. Stir from time to time so it doesn’t catch the bottom of the pan. When it reduced enough to resemble a thick jam, take it off the heat and leave it to cool.

Meanwhile, make the sponge. Preheat the oven at 180C or 160C fan. Whisk the egg whites with the hand mixer until they hold firm peaks. Mix the egg yolks with the sugar until pale and thick. Incorporate the egg yolk mixture and the flour into the egg white mixture by carefully folding them in.
On the baking tray, put the baking paper lining and spread the almond flakes. Tip the cake batter on the almonds and spread it evenly with a knife. Bake for 25 – 30 minutes. The sponge is ready when it springs back to touch.

Take the sponge out of the oven, remove the baking paper and roll the sponge. If you find it easier, use a small rolling pin. Leave it to cool completely on a cooling rack.

For the ganache, put the double cream in a small saucepan and heat it on the hob. Bring the cream to boil, then take it off the heat and put the plain chocolate cut in small pieces. Stir until all the chocolate melts into the cream and the ganache has a lovely smooth thick consistency.

Make the whipped cream by mixing with the hand mixer the whipping cream with the sugar and the hazelnut flavouring. Unfold the sponge and spread all the whipped cream on top. Scoop the mangos on top of whipped cream and spread evenly. Roll the roulade again and put it on the serving plate.

Pour the chocolate ganache on top of the roulade and spread evenly with a knife. Any leftover ganache can be kept in a jar for a week. Decorate with dried mango pieces.

The roulade was delicious. I like the flavours and it’s not too sweet. If you prefer sweeter desserts, add more sugar in the whipping cream. You can also use milk chocolate instead of plain chocolate for a sweeter taste. You can also add a little bit of sugar in the mango. My two mango fruits were ripe and I felt it’s sweet enough. Taste to make sure is exactly as you want it to be.
The almond flakes aren’t visible as they are covered with the chocolate ganache, but they add a little bit of crunch when eaten and it makes for a very nice surprise.

Do you like roulade? Which flavours do you prefer?