Ravneet Gill served up a delicious mango roulade with whipped vanilla panna cotta on Saturday Kitchen.

The ingredients for the mango roulade are: 4 free-range eggs, 120g caster sugar, 80g plain flour, 1 tsp baking powder, ½ tsp fine salt, 90g mango pureee and 2 tsp vegetable oil.

For the whipped panna cotta: 200ml double cream, 150ml full-fat milk, 75g caster sugar, ½ vanilla pod, seeds scraped and 3½ platinum gelatine leaves.

For the assembling: 1 ripe mango, peeled and diced and 50ml mango puree and icing sugar, to serve.

See recipes by Rav in her book titled: Sugar, I Love You available from Amazon now.