White chocolate and Coffee Roulade with Mango

Roulade remains a firm favourite for summer desserts, this white chocolate roulade is a bit different and well worth adding to your repertoire.  The coffee filling adds an intensity of flavour that compliments the sweetness of the chocolate. The texture is moist and less crumbly than a traditional roulade, making it easy to slice into thin scrumptious pieces. Served  with fresh mango and a mango  basil coulis,  or other fresh summer fruits, this makes for a distinctive end to any summer party or event.

White chocolate roulade

 Serves 6-8

Roulade :

200g good quality white chocolate

5 eggs, separated

75 g caster sugar

Filling:

300ml double cream

2 teaspoons strong coffee made up of 2 teaspoons instant coffee and one of warm water

2 tablespoons icing sugar

Mango salad and Coulis:

1 large ripe mango

3 fresh basil leaves, sliced

1 tablespoon icing sugar

1 tablespoon kirsch

Method:

Line a 30x35cm baking tray with parchment  paper and cut two further pieces of parchment paper a bit larger than the tin, you will need these for cooling and rolling the roulade.

Pre heat the oven to 180c/f160/gas 4

Break the chocolate into a bowl and either melt it over a pan of recently boiled water or carefully in the microwave set on medium/low for 3 minutes and stirring every 30 seconds to make user that the chocolate doesn’t over heat. It should be liquid when melted.

Put the egg yolks into a large mixing bowl and whisk with half of the caster sugar until pale and thick.

Whisk the egg white in a second large mixing bowl until they are just holding their shape. Add the remaining caster sugar and whisk until they are stiff.

Add the melted chocolate to the whisked egg yolk and mix to combine. The mixture will begin to thicken so don’t over mix at this stage.

Take one large spoonful of the stiff egg whites and stir this briskly into the egg yolk and chocolate, this will loosen the consistency.  Add the remaining whisked egg white and fold this in using a large metal spoon or spatula.

Pour the mixture  into the lined tin and allow the mixture to spread evenly. Bake in the oven for about 20 minutes or until the roulade is firm to touch. It will colour to a pale brown.

Remove the roulade from the oven and set the baking tin on a wire cooling rack. Cover the roulade first with a piece of greaseproof paper and then with a clean tea towel and leave for a few hours to cool.

Remove the roulade from the oven and put onto a heat-proof surface or wire tray. Put one of the large sheets of baking parchemtn onto of the roulade and then cover this with a clean tea towel.

The coverings help the roulade to remain flexible for rolling as it cools.

When the roulade is cool remove the  paper and the tea towel and loosen the edges of the roulade with a pallet knife. Put the second large piece of parchment paper onto a flat surface and sprinkle it with  icing sugar, invert the tin tipping the roulade onto this paper.  Carefully remove the tin lining paper from the top of the roulade.

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Put the cream, icing sugar and the cooled strong coffee into a large bowl and whip  to soft peaks.  spread the cream over the surface of the roulade and then suing the base paper to guide you roll the roulade lengthways as tightly as you can.

Transfer the roulade to a serving dish and chill for a few hours before serving with the mango salad and coulis.

 Diced mango and coulis:

Cut the mango in half removing and discarding the stone. skin each half.  Dice one half of the mango into small even sized cubes and put them into a small bowl.  Roughly chop the second half of the mango and put into the bowl or jug of a blender. Add the sliced basil leaves, the icing sugar and the kirsch to the blender jug and blitz to liquidise. Adjust the sweetness and put the coulis over the diced mango.

Serve at room temperature.

Serve slices of the cool roulade with the diced mango and mango coulis.