Ginger Roulade with Tamarind Glazed Mango and Mascarpone

, from Issue #37. August, 2015
Photography by Aaron McLean.
Ginger Roulade with Tamarind Glazed Mango and Mascarpone

This delicious recipe mixes flavours of ginger and mango in a tasty moist cake roll.

Serves: 8


3 eggs
½ cup brown sugar
½ cup flour
pinch of salt
1 teaspoon baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
pinch of ground cloves
1 tablespoon melted butter

Glazed mango
2 tablespoons tamarind concentrate
½ cup brown sugar
2 tablespoons lime juice
2 mangoes, peeled
200 grams mascarpone
100 grams thick plain yoghurt
2 tablespoons thinly sliced crystallized ginger

37 cm x 25 cm Swiss roll tin, lightly greased and lined with baking paper


Preheat the oven to 200˚C.

Beat the eggs and sugar in an electric mixer for at least 5 minutes or until the mixture is very thick and creamy and has tripled in volume.

Sift all the dry ingredients over the top of the mixture and drizzle the butter around the edges. Using a large metal spoon, gently fold together, ensuring there are no pockets of flour left in the batter.

Pour into the tin and smooth to an even layer.

Bake for about 8 minutes or until golden and the cake springs back when lightly pressed with your finger. Don’t over-bake the cake or it will be difficult to roll up.

Leave for 1 minute then place a 40 cm long piece of baking paper that has been sprayed with a flavourless cooking spray over the top. Then place a flat baking tray over the paper. Holding the tin and the baking tray, invert the roulade and remove the tin. Carefully peel off the lining paper and leave to cool.

Preheat the oven to 200˚C.

Mango: Put the tamarind concentrate, brown sugar and lime juice in a small saucepan over a medium heat and bring to the boil, stirring to dissolve the sugar. Cool.

Peel the mangoes and slice the cheeks off each side of the stone. Cut lengthways into 1 cm thick slices. Place on a lined baking tray and brush with a little of the tamarind syrup. Roast for 10 minutes then turn over and brush with more syrup. Cook for another 8-10 minutes or until the mango looks slightly translucent and golden. Cool. Reserve the remaining syrup.

To assemble: Whisk the mascarpone and yoghurt together in a bowl with most of the sliced ginger. Spread two thirds of the cream evenly over the roulade and using the baking paper as a guide, roll the roulade up from the shortest side. Place on a serving plate.

Dollop the remaining mascarpone cream along the top of the roulade and arrange slices of the mango and ginger over it. Place the remaining mango and tamarind syrup in separate bowls and serve with slices of the roulade. 

Pantry note:
Tamarind concentrate: made by soaking dried tamarind pods in water then passing through a sieve to obtain a pulp. You can make it yourself easily from block tamarind or buy the concentrate ready-made in a jar. The flavour is sour-sweet and is used in Asian and Middle Eastern dishes in the same way lemon juice is used in Western cooking. Both pods and concentrate are readily available from Asian grocery stores and good supermarkets.