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Method

1. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.

2. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango ��ܰ���́�� and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture.

3. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.

4. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.

5. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming.

6. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat.

7. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy.

8. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango.

9. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing.

10. Dust with icing sugar before serving.