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33 Swiss roll fillings Ingredients For mango and cream filling: 2 mangoes, ripe (300 g each) ½ orange, untreated | zest only | grated 100 g caster sugar 2 oranges | juice only (100 ml each) 1 ½ tbsp. lime juice 6 gelatine leaves 400 g cream For sprinkling: 1 tbsp. icing sugar Accessories: Serving plate Fine sieve Preparation for mango and cream filling Purée the mangoes with the orange zest, sugar, and orange and lime juice. Soak the gelatine in cold water. Squeeze the gelatine, then dissolve it in the microwave or in a pan on the cooktop on a low heat. Leave to cool slightly. Mix some of the mango purée into the gelatine, add to the remaining mango purée and fold under. Place in the refrigerator to thicken. Whip the cream until stiff. Once the mango mixture has thickened a little, carefully fold in the cream. Leave to thicken in the refrigerator for 30 minutes. Then spread the mixture over the cake. Roll up from the long side and leave to chill until it is ready to eat. Dust with icing sugar shortly before serving.