Mango, white chocolate mousse cake roll

For the Chicago Tribune

Peeps and chocolate bunnies have their place in life. But if I'm making Easter dinner, I want homemade goodness for dessert.

Light, springlike confections -- with the promise of sunshine and warmer days mingled in the flavors.

I might choose a rolled cake filled with white chocolate mousse and tropical fruit. Rolled cakes take the worry out of decorating -- the dramatic roll does it all.

Mango and white chocolate mousse cake roll

Preparation time: 1 hour
Cooking time: 20 minutes
Chilling time: 1 hour
Yield: 14 servings

Fresh or frozen mango works well in this recipe; if using frozen fruit, dice it finely while still frozen, then let it partly thaw. I also like to use a frozen tropical fruit mix of mangoes, papaya and pineapple sweetened with passion fruit juice, sold at Trader Joe's, in this simple cake roll.

For cake:
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup milk
1 teaspoon vanilla

For white chocolate mousse filling:
6 ounces white chocolate (do not use chips or morsels), finely chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 egg yolks
1/4 cup granulated sugar
2 tablespoons water
1 cup whipping cream, chilled
1 cup finely diced fresh or frozen mango

For garnish:
2 tablespoons confectioners' sugar,
1 fresh mango, peeled, pitted, cut into chunks or slices

1. Heat oven to 375 degrees. Spray a 15-by-10-inch jelly roll pan with non-stick spray; line the pan with parchment paper. Spray the parchment. Dust lightly with flour; shake out excess. Set aside. Heavily dust a clean towel with confectioners' sugar and put it on the work surface near the stove.

2. Sift together the flour, baking powder and salt in a small bowl; set aside. Beat the eggs with a mixer on medium-high speed until thick and lemon colored, about 5 minutes; gradually beat in the sugar. Beat in milk and vanilla alternately with the flour mixture, beating just until batter is smooth.

3. Spread the batter evenly in the prepared pan. Bake until cake is golden and springs back when touched lightly, about 12 to 15 minutes. Immediately turn cake out onto the sugared towel; carefully remove the parchment. Gently roll up cake in the towel lengthwise; let cake cool completely rolled in the towel.

4. Meanwhile, for filling, place white chocolate and butter in a medium microwave-safe bowl. Microwave on medium (50 percent power), stirring often, just until melted, about 1 to 1 1/2 minutes. Stir to combine. Set aside to cool about 2 minutes.

5. Whisk the egg yolks, sugar and 2 tablespoons water in small bowl set over a small saucepan of simmering water. Cook, stirring constantly over medium heat, until mixture thickens enough to leave a path on back of spoon when finger is drawn across, about 5 minutes. (Do not boil.) Stir yolk mixture into white chocolate mixture.

6. Using a chilled bowl and beaters, beat cream with a mixer on medium-high speed until soft peaks form, about 3 minutes. Lower speed to medium; add the white chocolate mixture, beating to combine.

7. Carefully unroll the cake. Spread evenly with white chocolate mixture; sprinkle with mango pieces. Roll up cake; place on a baking sheet or serving tray, seam side down. Wrap with plastic; refrigerate at least 1 hour.

8. To serve, sprinkle cake with confectioners' sugar; garnish with mango.

Nutrition information per serving:
291 calories, 46% of calories from fat, 16 g fat, 9 g saturated fat, 124 mg cholesterol, 35 g carbohydrates, 4 g protein, 105 mg sodium, 0 g fiber

JeanMarie Brownson is the culinary director for a specialty food company in Chicago and an avid home cook. Send e-mails to home&

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