Mango-Papaya Sponge Roll

Name: Mango-Papaya Sponge Roll
Prep time: 35 min
Cook time: 1 h
Total time: 3 h 20 min
Yield: 10
Ingredients: 3 eggs; a pinch of salt; 120 g cane sugar; 120 g flour; 30 g cornstarch; 4 sheets white gelatin; 0.5 organic lime; 300 g Yogurt (1.5% fat); 150 g Low-Fat Quark; liquid sweetener; 300 g small ripe mangoes (1 small ripe mango); 200 g ripe papaya (0.5 ripe papayas); 1 starfruit; 20 g powdered sugar (2 tbsp)

Prep: 35min

| Servings: 10 | Cook: 1h

Exotic fruits provide many vitamins; starfruit is rich in trace elements and minerals.

Ingredients

3 eggs
a pinch of salt
120 g cane sugar
120 g flour
30 g cornstarch
4 sheets white gelatin
0.5 organic lime
300 g Yogurt (1.5% fat)
150 g Low-Fat Quark
liquid sweetener
300 g small ripe mangoes (1 small ripe mango)
200 g ripe papaya (0.5 ripe papayas)
1 starfruit
20 g powdered sugar (2 tbsp)

Instructions

1.
Separate the eggs. Place egg whites and salt in a large bowl. Beat with a hand mixer on high speed, gradually adding 100 g of sugar as it pours in. Briefly fold in the yolks.
2.
Mix flour and cornstarch in a bowl. Sift over the meringue and fold in with a whisk.
3.
Line a baking sheet with parchment paper and spread the batter evenly with a spatula. Bake at 200 °C (180 °C fan, gas mark 3) on the middle rack for 8–10 minutes.
4.
Sprinkle a kitchen towel with the remaining sugar and pour the baked sheet onto it.
5.
Remove the parchment and roll the sponge lengthwise using the towel. Let it cool completely on a cooling rack.
6.
Soak gelatin in a bowl of plenty cold water while preparing the filling.
7.
Rinse the lime hot, pat dry with paper towels, zest finely, then squeeze out the juice.
8.
Whisk yogurt and quark with lime juice and zest until smooth. Sweeten to taste with liquid sweetener. Beat with a hand mixer on high speed until fluffy.
9.
Peel mangoes and papayas. Slice mango flesh into thick pieces from the stone. Core the papaya.
10.
Dice half of the fruit flesh, puree the rest with an immersion blender.
11.
Wash starfruit and slice it. Set aside some slices for garnish; dice the rest finely.
12.
Heat the fruit puree in a small pot. Squeeze out gelatin and dissolve it into the puree while stirring.
13.
Stir in 2 tbsp of the yogurt mixture and warm, then fold in the remaining filling. Remove from heat and let cool slightly.
14.
When the cream begins to set, carefully unroll the sponge and spread the cream with a spatula over it.
15.
Distribute fruit cubes on the cream and roll the sponge tightly again. Chill for at least 2 hours.
16.
Place the rolled sponge on a plate. Dust powdered sugar with a tea strainer. Garnish with starfruit slices, slice into rounds, and serve.