Meringue roll with mango

Ingredients

Directions

1. 1

   Line a baking tray (32 x 39 cm) with baking paper and spread a thin layer of oil. Beat the egg white with the whisk of the hand mixer until stiff. Add 100 g sugar and continue beating for 3-4 minutes.

2. 2

   Mix 120 g sugar, 1 packet of vanillin sugar and starch and add with lemon juice. Continue beating until the mixture is very firm and shiny (approx. 8-10 minutes). Spread the beaten egg whites evenly on the baking paper.

3. 3

   Bake in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 25 minutes on the middle shelf until the surface is crispy and the baking parchment is easily removed. Remove and leave to cool on the baking tray for a few minutes.

4. 4

   Place 1 piece of baking paper on a rectangular cake rack and dust thickly with icing sugar. Turn the meringue plate over onto the baking parchment, remove the baked paper. Let it cool down for a short time. In the meantime, cut the mango from the stone, peel and cut into small cubes.

5. 5

   Mix mascarpone, double cream, 150 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer until smooth. Fold in the mango. Pour the cream onto the meringue platter and spread it, leaving an approx. 1 cm wide rim all around.

6. 6

   Roll up carefully from the short side. Dust with icing sugar.