Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Do you hear someone refer to a “tropical fruit season”?
With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel.
For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut.
It has an airy ethereal texture, so it’s not nearly as heavy as you could think.
Ready to cook?




Exotic - serves 8
  1. - Coconut biscuit -
  2. A scant 2/3 cup (4.7 oz - 131 g) egg whites
  3. 2/3 cup (131 g) superfine granulated sugar
  4. 1 medium-large (2 oz - 55 g) whole egg
  5. 6 medium (4 oz - 109 g) egg yolks
  6. 1.5 tbsp (11 g) pastry flour
  7. 1 cup + 2 tsp (87 g) shredded coconut
  8. 2 tbsp (33 g) unsalted butter, melted
  9. - Passion fruit cremoso -
  10. 1/3 up + 2 tsp (90 g) passion fruit puree
  11. 5 tbsp (60 g) water
  12. 2 medium-large (120 g) whole eggs
  13. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  14. seeds from ½ vanilla pod
  15. 4 tbsp (60 g) soft unsalted butter
  16. 1 gelatine sheet (2,04 g) 0.5%
  17. - Mango jelly -
  18. 3/ cup + 2tbsp (200 g) mango puree
  19. 3 tbsp (48 g) superfine granulated sugar
  20. 2 tbs (19 g) dextrose or granulated sugar
  21. 2 gelatin sheets (4,2 g) 1.6%
  22. a pinch of citric acid
  23. - Light coconut mousse -
  24. 1.5 cups + 1 tbsp (375 g) coconut puree
  25. ½ cup (101 g) superfine granuated sugar
  26. 4 gelatin sheets (8.25 g) 1,02%
  27. 1 cup + a scant 2/3 cup (337.5) whipping cream
  28. - To serve -
  29. white cocoa butter spray
  30. silver leaves (optional)
  1. - Coconut biscuit -
  2. Heat fan oven to 320 F-160°C.
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks with whole egg,
  6. In a separate bowl, mix flour with shredded coconut.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour and coconut to the mixture meringue/egg yolks and mix gently to combine.
  9. Pour 2 spoonsful of batter in a small bowl and add melted butter and mix to combine.
  10. Mix the 2 mixtures and combine.
  11. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
  12. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 14-15 minutes (I baked for 14 minutes).
  13. Let cool and remove baking paper.
  14. With an 7 inches-18 cm. round pastry ring, cut a round disc.
  15. - Passion fruit cremoso -
  16. Use clingfilm to fit the bottom of a round pastry ring 7 inches - 18 cm. in diameter and set aside.
  17. Soak gelatin sheets in cold water.
  18. In a bowl mix eggs with sugar, just to combine.
  19. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  20. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  21. until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the batter into the prepared ring and refrigerate until completely set.
  26. - Mango jelly -
  27. Soak gelatin sheets in cold water.
  28. Heat a part of mango puree in the microwave.
  29. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  30. Add sugar, dextrose, citric acid and stir to combine.
  31. Add the remaining cold puree to the mixture, stir to combine.
  32. Let cool until 86F-30°C/ 95F-35°C, stirring from time to time.
  33. Pour the jelly over the passion fruit cremoso and freeze.
  34. - Light coconut mousse -
  35. Soak gelatin sheets in cold water.
  36. On medium saucepan, heat coconut puree and mix sugar to melt.
  37. Add wringed gelatin sheets and mix to combine.
  38. Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
  39. - To assemble -
  40. Lay the mould on a baking tray.
  41. Pour half the coconut mousse into the mould and freeze 10 minutes to set.
  42. Remove the cremoso/jelly from the pastry ring.
  43. Insert in the middle the frozen disc (cremoso downward) and press a little.
  44. Pour the remaining coconut mousse, then add the coconut sponge.
  45. Press a little and freeze.
  46. - To serve -
  47. Unmold the dessert and place on a serving plate.
  48. Spray the cake with white cocoa butter, garnish with silver leaves.
  49. Refrigerate for 8 hours to allow the dessert bring back to right temperature.

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  1. Arianna ciao..!! nel biscuit usi tagliuzzato cocco, chiedo se sbaglio….è farina di cocco..??
    non vorrei comprarlo fresco..perchè è due volte che lo butto..non riesco a capire quando è buono….la purea ce l’ho..!! grazie..

    • Gentil Patisserie addict…..
      pour moi c’est un honneur si vous allez réaliser ma recette……
      Je peux Vous demander comment Vous avez connumon blog?
      Belle soirée et bon travail.

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