Epic desserts to satisfy a sweet tooth!

P46 MANGO & CARDAMOM SWISS ROLL

P47: ALMOND MERINGUE GÂTEAU WITH CHOCOLATE AND & CREAM

P48: PEAR & CHOCOLATE FONDANT TART

P49: MARMALADE GINGERBREAD CHRISTMAS PUDDINGS

P50: WARM CARAMEL-APPLE HUG

P51: SPICED APPLE & GINGER PIE 

P51: HONEYED PEACH & PISTACHIO 

P52: SHERRY TRIFLE 

P52: HONEYED PECAN PIE 

P53: ELDERFLOWER PANNA COTTA 

P54: BLACK FOREST ARCTIC ROLL WITH CHOCOLATE CHERRY SAUCE

Mango & cardamom Swiss roll 

Recipe taken from Showstopping Cakes by Rahul Mandal, photography by Maja Smend, published by Kyle Books, £26.

SERVES 8-10

For the sponge

Butter, for greasing

3 free-range eggs 

90g (3¼oz) caster sugar, plus extra for dusting 

80g (2¾oz) plain flour 

1½tsp ground cardamom

For the mango gelée 

4 platinum-grade gelatine leaves 

350g (12oz) mango purée 

50g (1¾oz) water 

50g (1¾oz) caster sugar

For the cardamom pastry crème 

250ml (9floz) full-fat milk 

1tsp vanilla bean paste 

2tsp ground cardamom 

3 free-range egg yolks 

20g (¾oz) cornflour 

40g (1½oz) caster sugar 

75g (2¾oz) cold unsalted butter, cubed

For assembly and decoration 

1 fresh mango, peeled and diced

1 For the pastry crème, warm the milk and vanilla in a saucepan over a medium heat until just about to boil, then remove from the heat. In a mixing bowl, whisk together the egg yolks, sugar, cornflour, cardamom and butter until pale and fluffy. Add to the milk mixture, mix well, then chill until needed.

2 For the sponge, preheat the oven to 190°C/Gas Mark 5 and grease a Swiss roll tin with butter and line with baking paper.

3 In a large mixing bowl, whisk together the eggs and sugar using an electric whisk for 5-7 minutes until it has tripled in volume and reached the ribbon stage.

4 Sift the flour and ground cardamom over the egg mix, then use a metal spoon or silicone spatula to gently but quickly fold them in without knocking too much air out of the batter.

5 Spoon the batter into the prepared tin and level the surface using a palette knife. Bake for 9-10 minutes until golden.

6 Remove from the oven and let the cake cool slightly in the tin for five minutes. Lightly dampen a clean tea towel by spraying it with water. Place the tea towel on the work surface and position a piece of baking paper slightly larger than the tin on top of the towel. Dust the baking paper with caster sugar.

7 Carefully invert the Swiss roll tin on top of the baking paper, then remove the tin and carefully peel the lining baking paper from the bottom of the sponge.

8 With the help of the dampened tea towel, slowly start to roll the sponge inside the fresh sheet of baking paper, starting at the short end. Once rolled completely, let it cool.

9 For the mango gelée, line two Swiss roll tins with clingfilm. Soak the gelatine leaves in cold water for five minutes.

10 Meanwhile, warm the mango purée, water and sugar in a saucepan over a medium heat for 4-5 minutes, but don’t boil. Take off the heat.

11 Squeeze the excess water out of the gelatine leaves and add them to the mango mix. Whisk to dissolve the gelatine.

12 Divide the mango mixture equally between the prepared tins, then place in the freezer for 1-1½ hours to set completely.

13 Once everything is cooled and the gelée is set, assemble the roll. Whisk the pastry crème before you begin to make it spreadable.

14 Unroll the sponge and spread 2-3 tablespoons of the pastry crème over it. Carefully lift one sheet of mango gelée and place it on top, then spread with another few tablespoons of pastry crème.

15 Use the baking paper, now on the outside of the sponge, to help you roll up the Swiss roll, gently but tightly. Place in the freezer to set for about 30 minutes.

16 Once set, coat the Swiss roll with some of the remaining pastry crème, then roll it inside the second sheet of mango gelée.

17 Decorate the top of the Swiss roll with some mango cubes. Serve straightaway or after chilling the roll in the fridge for 30 minutes.

Almond meringue gâteau with chocolate and & cream