Mango and Coffee Meringue Roll Recipe

Mango and Coffee Meringue Roll Recipe

A light and fluffy roll of meringue is the ideal contrast to the unsweetened filling of coffee, mascarpone and juicy ripe mango.

Ingredients : (Serves 6-8)

4 egg whites

225 g/8 oz/generous 1 cup caster (superfine) sugar

For the filling:

45 ml/3 tablespoons strong-flavored ground coffee

75 ml/5 tablespoons milk

350 g/12 oz/1½ cups mascarpone

1 ripe mango, cut into 1 cm/½ inch cubes

Method :

Preheat the oven to 190C/375F/Gas 5. Line a 33 X 23 cm/13 X 9 in Swiss roll tin (jelly roll pan) with lightly greased baking parchment. Whisk the egg whites until stiff. Gradually add the sugar, whisking after each addition until thick and glossy. Spoon the meringue into the prepared tin and smooth the surface. Bake for 15 minutes or until firm and golden.


Turn the meringue out on to a sheet of baking parchment. Remove the lining paper and leave until cold. To make the filling, put the coffee in a small bowl. Heat the milk until it is nearly boiling and pour over the coffee. Leave to infuse for 4 minutes, then strain through a fine sieve, discarding the coffee grounds.


Beat the mascarpone until soft, then gradually beat in the coffee. Spread over the meringue, then scatter with the chopped mango. Gently roll up the meringue from one of the short ends, with the help of the baking parchment. Transfer to a serving plate seam-side down. Chill for at least 30 minutes before serving.

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