Lemon Swiss Roll

5 from 1 vote

Vanilla Sponge Swiss Roll Filled with Mango Lemon Curd And Topped With Chocolate Ganache! That says it all! Check out the recipe!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American, British, Pakistani

Keyword: chocolate ganache, lemon swiss roll, mango lemon curd, swiss roll, vanilla sponge

Servings:

Calories: 530kcal

Preheat oven to 375°
Line a cake roll pan with parchment paper and grease
Carefully separate 3 eggs making sure there is not a drop of yolk in the egg whites
Mix the 2 eggs, 3 egg yolks, ¾ cup sugar, water and vanilla and beat well
Once the mixture is well blended add the sifted flour, baking powder and salt. Mix and set aside
Take the 3 egg whites and beat with an electric mixer until frothy. Gradually add the remaining ¼ cup of sugar and keep beating till stiff peaks form (you should be able to turn the bowl upside down and the eggs should remain stiff inside the bowl and not fall)
Gently fold the egg whites into the other egg mixture. Do not stir or mix vigorously but gently fold in. This will insure that the sponge rises
Spread onto the prepared tray and bake for 10 minutes. After 7 minutes watch the sponge carefully to make sure it doesn't over cook. The test is to gently press on the center and make sure it springs up
While the sponge is baking spread the powdered sugar on the clean dusting towel. As soon as the sponge is removed from the oven flip it onto the towel. Remove the greasy parchment paper and replace it with a clean and dry sheet of parchment.Gently roll the sponge along with the towel and parchment, handling carefully so as not to cause any cracks
Leave the roll on the counter and allow to cool completely
Once cooled, unroll, fill with the filling below and roll again.

Puree and strain the mango
Add the lemon juice, salt and ½ cup sugar to the mango mixture
Scrape the vanilla bean and add the scrapings to the above mixture and cook in a double saucepan until it reaches a slow simmer
Beat the egg, yolks and remaining sugar for about 2 minutes till no longer grainy
Add to the simmering liquid and cook for 7-10 minutes, constantly whisking so the eggs don't curdle
Once thickened remove the mixture from the heat and stir in the butter that should be sliced into small pieces and slowly added till fully incorporated
Cover and chill in the fridge for a minimum of 2 hours

Making your curd and sponge a day ahead of time is a good way to plan ahead. I do this often and it saves me a lot of time on the day of a social event. This method helps insure that everything is at the right temperature and working with the sponge and filling is much easier this way.
I prefer to use fresh mangoes but you can substitute frozen mangoes if you prefer. Avoid using canned mango puree as it often has sugar added to it and will alter the taste of the filling.
Ghirardelli bittersweet chocolate chips are my personal favorite, however if you prefer a sweeter taste, semi sweet chocolate chips would be a better option.