Ginger Roulade with Mascarpone Cream

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp baking powder
• 1 tbsp ground giner
• 1/2 tsp ground cinnamon
• 1 tbsp melted butter
• 200 grams mascarpone
• 100 grams thick plain yoghurt
• 2 tbsp thinly sliced crystallised ginger

1. Line a swiss roll tin with baking paper
2. Beat eggs and sugar for 5 minutes until thick and creamy and tripled in volume
3. Sift dry ingredients over and drizzle melted butter over
4. Carefully fold flour in thoroughly
5. Smooth into the swiss roll tin
6. Bake about 8 minutes at 200 degrees Celsius
7. Leave for 1 minute then turn out onto baking paper
8. Peel off lining paper and roll - leave to cool
9. Whisk mascarpone and yoghurt together and stir in ginger
10. Unroll and line with 2/3 of the cream
11. Roll up again 
12. Serve with mangoes and the rest of the cream