satisfy a sweet tooth! Epic desserts to
P46 MANGO & CARDAMOM SWISS ROLL P47: ALMOND MERINGUE GÂTEAU WITH CHOCOLATE AND & CREAM P48: PEAR & CHOCOLATE FONDANT TART P49: MARMALADE GINGERBREAD CHRISTMAS PUDDINGS P50: WARM CARAMEL-APPLE HUG P51: SPICED APPLE & GINGER PIE P51: HONEYED PEACH & PISTACHIO P52: SHERRY TRIFLE P52: HONEYED PECAN PIE P53: ELDERFLOWER PANNA COTTA P54: BLACK FOREST ARCTIC ROLL WITH CHOCOLATE CHERRY SAUCE
Mango & cardamom Swiss roll
SERVES 8-10
For the sponge
Butter, for greasing 3 free-range eggs 90g (3¼oz) caster sugar, plus extra for dusting 80g (2¾oz) plain flour 1½tsp ground cardamom
For the mango gelée
4 platinum-grade gelatine leaves 350g (12oz) mango purée 50g (1¾oz) water 50g (1¾oz) caster sugar
For the cardamom pastry crème 250ml (9floz) full-fat milk 1tsp vanilla bean paste 2tsp ground cardamom 3 free-range egg yolks 20g (¾oz) cornflour 40g (1½oz) caster sugar 75g (2¾oz) cold unsalted butter, cubed
For assembly and decoration
1 fresh mango, peeled and diced
1 For the pastry crème, warm the milk and vanilla in a saucepan over a medium heat until just about to boil, then remove from the heat. In a mixing bowl, whisk together the egg yolks, sugar, cornflour, cardamom and butter until pale and fluffy. Add to the milk mixture, mix well, then chill until needed.
2 For the sponge, preheat the oven to 190°C/Gas Mark 5 and grease a Swiss roll tin with butter and line with baking paper.
3 In a large mixing bowl, whisk together the eggs and sugar using an electric whisk for 5-7 minutes until it has tripled in volume and reached the ribbon stage.
4 Sift the flour and ground cardamom over the egg mix, then use a metal spoon or silicone spatula to gently but quickly fold them in without knocking too much air out of the batter.
5 Spoon the batter into the prepared tin and level the surface using a palette knife. Bake for 9-10 minutes until golden.
6 Remove from the oven and let the cake cool slightly in the tin for five minutes. Lightly dampen a clean tea towel by spraying it with water. Place the tea towel on the work surface and position a piece of baking paper slightly larger than the tin on top of the towel. Dust the baking paper with caster sugar.
7 Carefully invert the Swiss roll tin on top of the baking paper, then remove the tin and carefully peel the lining baking paper from the bottom of the sponge.
8 With the help of the dampened tea towel, slowly start to roll the sponge inside the fresh sheet of baking paper, starting at the short end. Once rolled completely, let it cool.
9 For the mango gelée, line two Swiss roll tins with clingfilm. Soak the ge
