Mango coconut roulade
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
This mango coconut roulade is one of my go to desserts when I want something that looks impressive but won't keep me in the kitchen all day. The whole thing comes together in under an hour, and honestly, it's so simple you'll wonder why you haven't made it before. The fresh mango brings natural sweetness and a dose of vitamin C, while the coconut cream adds that luxurious tropical flavour without any fuss. It's the perfect dinner party showstopper that won't break the bank, and your guests will be amazed at how elegant it looks.
Ella x
Ingredients
- 4british blacktail free range large eggs(British Blacktail Free Range Large Egg whites)
- 200 gramsgolden caster sugar
- 2 tbspdesiccated coconut
- 2 tbspdesiccated coconut
- 300 mlsdouble cream(tub double cream)
- 2 tbspcoconut cream
- 1 tbspgolden caster sugar
- 1mango(large mango, peeled, stone removed and cut into small pieces)
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4. Line a shallow rectangular baking tray (approx 24x34cm) suitable for a Swiss roll with baking parchment.
- 2
In a clean bowl, whisk the egg whites until soft peaks form. Slowly add the sugar 1 tbsp at a time and whisk until the mixture is stiff and glossy. Spread the mixture evenly into the prepared tin, sprinkle the coconut on top, then bake for 20-25 minutes until nicely golden.
- 3
Place a rectangular sheet of baking parchment (same size as the tin) on the work surface. Once the meringue is baked, remove the tray from the oven and turn it out, coconut-side down, on top of the baking paper. Remove the tin, then carefully remove the baking paper and let the meringue cool completely.
- 4
For the filling, dry roast the coconut in a hot pan for a couple of minutes until lightly golden. Set aside to cool completely. Meanwhile, whisk the double cream and coconut cream with the sugar until soft peaks form.
- 5
Spread ¾ cream mixture all over the cooled meringue and sprinkle ½ the mango and coconut on top. Roll the meringue up from 1 of the shorter sides to form a roulade. Dot the leftover cream attractively on top of the meringue, then put the remaining mango on top. Sprinkle with the remaining roasted coconut and serve immediately
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