Mango and white chocolate mousse cake roll

Mango and white chocolate mousse cake roll is an elegant finale to your Easter dinner. (Photo by Chicago Tribune/Bob Fila)

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