A light and fluffy roll of meringue is
the ideal contrast to the unsweetened filling of coffee, mascarpone and
juicy ripe mango.
4 egg whites
225 g/8 oz/generous 1 cup caster (superfine)
For the filling:
45 ml/3 tablespoons strong-flavored ground
75 ml/5 tablespoons milk
350 g/12 oz/1½ cups mascarpone
1 ripe mango, cut into 1 cm/½ inch cubes
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.