Mango Ricotta Swiss Roll

There is nothing Swiss about Mangos and Ricotta but by happenstance I pulled this all together. I didn't have great hopes so there isn't even a photograph. Say what? 

Swiss Roll

Oven 350


4 eggs, separated

4.5 ounces sugar

1 teaspoon vanilla

tiny pinch of salt

2 tablespoons water

4.5 ounces flour

pinch of cream of tartar

Powdered sugar for rolling


2 mangos, the yellow kind (Ataulfo), peeled and diced

8 ounces cream cheese

8 ounces whole milk ricotta

0.5 cup powdered sugar

0.5 teaspoon vanilla extract

Prepare a jelly roll pan (12x17x1) by buttering the bottom and sides and lining with parchment. butter the parchment too. 

In a bowl combine the egg yolks, sugar, vanilla and water. Beat until light yellow and the sugar is dissolved. Add the salt and flour, mix until combined and smooth. In a different bowl beat the egg whites until foamy then add a pinch of cream of tartar. Beat until stiff peaks are formed.  Fold the whites into the the flour/sugar batter in two or three portions. The first third of white will loosen the batter, the last third be extremely  gentle, but assure there are no streaks of white in the batter.  Pour into the prepared pan and diligently spread it evenly. Do not bang it on the counter to even. 

Bake 13-17 minutes until firm. 

Immediately run a knife around the edge of the pan and flip the cake onto a clean dish cloth that is bigger than the pan and that has been sprinkled liberally with powdered sugar. Remove the parchment and roll into an empty log while warm; allow it to cool. 

Dice the mango and set aside. 

In a bowl beat the cream cheese until smooth. Add the ricotta, powdered sugar and vanilla and whip until smooth. 

When the cake is completely cool gently unroll it. Spread the cheese filling nearly to the sides leaving about an inch on the short sides and one long side free of filling. Sprinkle with fruit. Starting from the long end that has filling to the edge, roll the cake using the towel to manipulate the cake. Your fingers will tear, the towel applies even pressure. Cut about an inch off each end then finesse the cake onto your serving platter. Chill at least two hours and serve. 


Juli Carvi