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Mango-ripple arctic roll
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Prep Time:
345 minutes
Cook Time:
15 minutes
Total Time:
360 minutes
Ingredients:
  • 3 eggs
  • 125g caster sugar
  • 50g plain flour
  • 15g cornflour
  • 25g cocoa
  • 500ml (2 cups) vanilla ice-cream
  • 3 ripe mangoes, peeled
  • Grand Marnier, optional
Instructions:
  • Preheat your oven to 180°C, then prepare your Swiss roll pan by greasing and lining it. Beat together the eggs and 75g sugar until they are very pale in color.
  • Sift the dry ingredients into the mixture and gently fold until combined. Transfer the batter to the prepared pan and bake for 12 minutes.
  • Let it cool completely before unmolding. The sponge roll can be prepared in advance and refrigerated for up to 12 hours, covered.
  • Let the vanilla ice cream sit in the fridge for 20 minutes to soften.
  • In a saucepan, combine the remaining sugar with 100ml water. Stir over low heat until the sugar is fully dissolved. Increase heat to medium-high and boil for one minute. Allow the mixture to cool.
  • Peel and dice two ripe mangoes, then place them in a food processor along with the cooled sugar syrup. Blend until you achieve a silky puree. Chill half of the puree in the refrigerator.
  • Swirl the remaining mango puree into the softened ice-cream until just combined. Transfer the mixture to the cylinder and freeze until firm.
  • Brush the Grand Marnier over the cake while it sits on a workbench.
  • To effortlessly separate the ice-cream, rinse the cylinder under warm water briefly, then gently extract the ice-cream roll. Position the ice-cream on one side of the sponge cake, roll the sponge until the edges touch, trim any surplus, and freeze for 30 minutes until the ice-cream solidifies.
  • Thinly slice the remaining mango. Generously slice the Arctic roll and arrange on chilled plates. Top with the mango slivers and drizzle with the reserved mango puree.

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