With a focus on nutritious ingredients and delicious flavours, Gee Charman shows you how to make your favourite bakes healthier and guilt-free, without compromising on taste! This roulade is the perfect new year sweet treat.
Guilt-Free Baking by Gee Charman © Nourish Books 2015, commissioned photography by Matt Russell
- 4 egg whites
- 200g/ 7oz/ heaped ¾ cup caster sugar
- 2 large ripe mangoes
- 3 tbsp low-fat crème fraîche
- Grated zest and juice of 1 lime
- 10 basil leaves
- 1 tbsp icing sugar, sifted (optional)
- 1 basil sprig (optional)
The sweetness of the mango is cut perfectly by the lime, while its perfumed flavour is brought out by the basil. Basil has a tendency to go dark when it gets wet or is cut so roll everything up at the last minute so the dessert looks its best.
Makes a 29cm/ 111⁄ 2in roulade (12 servings)
Preheat the oven to 180°C/350°F/Gas 4 and line a 23 x 30cm/9 x 12in Swiss roll tin with baking paper.
In a clean bowl, whisk the egg whites, using an electric mixer, until stiff peaks form. You should be able to turn the bowl upside down and the whites should not fall out. Gradually add the caster sugar and continue whisking until thick and glossy. Spoon the mixture into the prepared Swiss roll tin and spread it evenly. Bake for 15 minutes until crisp and lightly golden. Leave to cool completely in the tray.
While the meringue is cooling, peel the mangoes. Cut the cheeks from both mangoes by cutting straight down each side of the fruit, and leave to one side. Remove any remaining flesh from the pit and put it in a small food processor along with one cheek and blend to a purée. Cut the remaining mango into thin slices.
Mix together half the mango purée and all the crème fraîche, the lime zest and a squeeze of the juice. Reserve the remaining purée for later. Gather the basil leaves together and shred with a knife. Stir these into the crème fraîche and mango mixture.
Put a large piece of baking paper on a work surface and quickly invert the meringue in its tin onto the paper. Remove the tin and carefully peel back the baking paper from the base. Turn it so that the short end is nearest you. Spoon the mango purée and crème fraîche mixture onto the meringue and spread it evenly, leaving a 1cm/½in border clear at the far end. Put the mango slices horizontally on top of the purée. Using the baking paper to help, roll the meringue up, starting at the short edge nearest to you and continuing to roll everything up until you get to the end, making sure you finish with the edge underneath.
Dust lightly with icing sugar, if you like, then cut into 12 slices and serve with the remaining mango purée and a sprig of basil, if you like.
We love to see your baking pictures so let us know if you give this recipe a whirl! Keep in touch on Twitter @Homemakermag