MANGO ICE-CREAM SWISS ROLL DESSERT…ROLLIN’ IN MANGOES!
“Ice cream is happiness condensed.”
Jessi Lane Adams
Simple ‘n’ Sensational…an Ice-cream Swiss Roll
This is by far the simplest & most versatile baked dessert that I have tried several times over & in many combinations. The Swiss roll is very pretty, is adaptable to personal taste, & also makes a fab frozen dessert.
DH & the kids were ruing the absence of exciting dessert for many days. A bite of after dinner chocolate seemed to work for a few days, but not too long. I had some mango ice-cream left-over in the freezer & thought we could polish that off. But the foodie in me got the better of my laziness, & I decided to make something with Equal Opportunity Kitchens‘ first foray into blog events, ‘Tried, Teste d & True’ in mind.
When I saw the 3 T’s at Equal Opportunity Kitchen, I was ecstatic. I love the idea of tried & tested. At least you are on safe ground, true, & also within virtual reach of the maker! 
The Swiss roll is a very simple sponge which gets whipped up in less than 10 minutes (begin preheating the oven) & by the time the oven is hot, the batter is ready. It also bakes in about 10-12 minutes. Such a breeze!! All you need is 3 simple ingredients & flavouring as desired.
Mangoes & PistachiosI made my Swiss roll vanilla flavoured & used pistachio nuts with mango ice-cream because I love the colour combination yellow & green. I like to work with whatever I have on hand…in this case it was the above! Have to add that the taste was quite sensational & the flavours were beautiful! ‘Ooooohs & aaaaahs’ echoed when the slices were cut…looked very pretty indeed!
Ingredients:
Eggs - 3
Castor sugar - 1/2 cup
Vanilla Extract - 1 tsp
Flour - 1/2 cup
Filling:
Mango Ice-cream -approx 350ml
Pistachio nuts - roughly chopped up / a handful
Pistachio slivers - 2-3 tbsps if desired
White chocolate ganache to drizzle
Method:
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Line a Swiss roll tray / cookie tray with butter paper.
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Preheat the oven to 180 degrees C.
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Whip the eggs + sugar + extract for 5-7 minutes until thick & mousse like.
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Fold in the flour, 1/3 at a time, gently in figure 8 movements, so as to not release the air beaten in. The beaten in air helps the sponge to rise since there is no raising agent here.
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Sprinkle with slivered pistachios & bake for 10-12 minutes till done.
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While the roll is baking, lay out a cloth kitchen towel flat on the counter top, dust with Castor sugar.
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Turn the sponge onto the towel, remove the tray & gently peel off the paper.
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Hold the end of the towel, & roll up the sponge into a tight roll, & leave to cool completely.
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Once cool, unroll the sponge. Keep the serving platter ready. We need to work fast now.
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Soften some mango ice-cream ( I had a 3/4 portion of a 500ml tub left-over), & quickly spread evenly over the open sponge. Sprinkle with chopped pistachios (optional), & quickly roll up.
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Place on the serving platter seam-side underneath, drizzle with white chocolate ganache & roughly chopped & whole pistachio nuts. Put into the freezer until needed.
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Slice & serve straight out of the freezer. Makes about 8-9 slices per roll.
“Ice cream is exquisite. What a pity it isn’t illegal.”Voltaire
Caught him guarding the freezer…& framed him!!
Some other Swiss roll recipes you might enjoy:
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