Beef Roulade – Mango & Coconut Sponge Roll

Preheat your oven to 210 °C fan.

To make the roulade sponge you need a stand mixer with a whisk attachment. First put the egg yolk together with the granulated sugar (part 1) into a bowl and whip both on high speed.

In the meantime you can whip the egg white in a second, separate stand mixer. If you don't own a second stand mixer, you can also use a Hand mixer. If you don't have a Hand mixer available, you can first finish whipping the egg yolk. Then transfer the whipped egg yolk mass into a bowl and clean and dry the used empty bowl and the Whisk very well. Please note that the bowl and Whisk used to whip the egg white must be extremely clean and free of grease. Only then will you get a flawless and beautiful end result.

Now put the egg white into a grease-free bowl. It's best to weigh out the granulated sugar (part 2) into a separate bowl beforehand. Now add only very little granulated sugar to the egg white and leave the rest of the sugar in the bowl. Whip the egg white with a Whisk. As soon as the egg white has gained some volume, you can very slowly add the remaining part of the granulated sugar (part 2).

While you whip the egg white, always keep an eye on the egg yolk too. The longer you whip it, the paler and airier the mass becomes. The whole thing takes about 5–10 minutes. As a test, pull the Whisk out of the egg yolk mass: the slightly thick egg yolk mass running off the Whisk should not disappear into the mass, but should spread across the surface. Tip: if in doubt, just let it whip a little longer.

Always keep an eye on the egg white too. It must not be whipped too long, otherwise the mass will be overbeaten. As soon as the egg white is nicely stiff, switch off the machine and remove the Whisk. Now add 1/3 of the stiffly beaten egg white to the egg yolk mass and carefully fold it in by hand with a Rubber scraper.

As soon as the egg white is well mixed into the egg yolk mass, you can sift in 1/3 of the White flour. Careful: not all the flour, really just 1/3!

Then carefully fold the sifted flour into the mass with the Rubber scraper too. Now add another third of the stiffly beaten egg white and repeat the next steps until you have used up the egg white and the flour. In the end you should have an airy sponge mixture.

Next you need a Baking tray with baking paper and place a Roulade mat (32.5 × 32.5 × 1 cm) on top. This Silicone mat, specially designed for roulades, is the perfect size for use in a domestic oven. Now fill all of the finished sponge mixture into the Roulade mat and spread it out with an Angled spatula.

In the end the sponge mixture should be nicely evenly spread across the Roulade mat. Then place the Baking tray directly into the preheated oven at 210 °C. After just 10–12 minutes your roulade is nicely and evenly baked to a light brown. Take the finished roulade out of the oven. Now you have to be quick: sprinkle the roulade surface directly and generously with granulated sugar, this prevents it from sticking to the baking paper later.

Next, slide the baking paper with the Roulade mat off the hot tray, ideally onto your kitchen surface. Then place another sheet of baking paper directly over the finished baked roulade and turn out the whole Roulade mat using oven gloves (heat-resistant up to 180 degrees). Careful, the Roulade mat is still very hot!

Some sugar crystals will spread onto the floor or the work surface during turning, this unfortunately can't be avoided.

Now let the finished turned-out roulade cool for at least 10–15 minutes. In the meantime, prepare the mango-coconut filling.

While the roulade is cooling, you can already make the cream. Take a one-litre container and add the liquid full cream, Cream stiffener and vanilla sugar. Whip everything together with a Hand mixer until the cream is nicely stiff, and set the finished cream aside.

Next you need a slightly larger Bowl. Add the required amount of mascarpone and granulated sugar. Briefly mix both ingredients with the Hand mixer until the mascarpone softens a little. Then add the mango and the Passion fruit puree and mix everything together with a hand Whisk.

Then add the whipped cream in two parts and carefully fold everything into the mass with a Whisk.

At the end, add the coconut flakes. Fold these into the mass with a Whisk as well. With the addition of the coconut flakes, the mass now visually gives the impression of having lots of little lumps. Don't let that unsettle you, that's completely normal. Set your finished mango-passion fruit-coconut cream aside briefly and now release your cooled roulade from the Roulade mat.

Start at one side and carefully release the cooled Roulade mat from the sponge. A very thin layer always stays stuck to the mat, but that is completely normal and shouldn't unsettle you.

Next spread the finished mango-coconut cream on your roulade.

Use an Angled spatula so you can spread the whole mass as evenly and thickly as possible on the roulade. Then start rolling up the roulade from one side.

Once the start of the roll is made, you can use the baking paper to help you roll it up. In the end you should get an evenly thick roulade. Try as far as possible to have the seam (closure) underneath the roulade. Now put the finished roulade in the fridge for at least 30 minutes.

You can now cut the cooled roulade into slices about 3 cm thick with a bread knife. You should get about 10 finished roulade slices. You can decorate the individual slices with a cream rosette, edible flowers and fresh mint.

A heavenly combination of mango, passion fruit and coconut – simply to fall in love with and to bake yourself! See for yourself and bring summer cheer to your dessert plate.