8 individual cakes

Silikomart tube mould
60 x 40cm baking tray
saneng SN7241 (Russian tulip piping tip)


White chocolate coconut mousse


  1. Melt the white chocolate and set aside
  2. Warm up the coconut puree with the sugar and add the bloomed gelatin
  3. Whip the cream using a low speed to get a smooth texture
  4. Fold the melted chocolate into the coconut mixture.
  5. Finally, fold in the whipped cream and mix together


Peach Jelly


  1. Bloom the gelatin
  2. Warm up the peach puree with the sugar
  3. Add in the gelatin and mix well
  4. Pour the jelly into a GN 1/4 gastronorm pan and freeze for 1 hour, take out the frozen jelly and cut into 5cm x 1.5cm strips


Sponge cake


  1. Whip the egg yolks with the sugar until fluffy
  2. Melt the butter and add into the egg yolk mixture
  3. Finally, fold the cake flour into the mixture and mix together well by hand
  4. Pour the mixture into a 2cm high baking tray and bake in the oven at 210℃ for rougly 10 mins
  5. Leave the sponge to cool, then cut into oval shapes (same size as the mousse silicone mould), set aside


White chocolate cream


  1. Boil 80g of cream
  2. Bloom the gelatin and add in the boiled cream
  3. Pour into the white chocolate to make ganache
  4. Add in the remaining 240g of cream to cool down the whole mixture
  5. Store in the fridge overnight, remove from the fridge the following day and immediately whip the mixture together




  1. Fill the mould half way to the top with the coconut mousse, place a peach jelly strip on top and then cover with another layer of coconut mousse
  2. Cover with the oval sized sponge
  3. Leave in the freezer at below -18℃ overnight
  4. Unmold the coconut mousses
  5. Dust desiccated coconut around the cake
  6. Pipe the white chocolate cream on top of the cake in a spiral ribbon shape
  7. Scoop yellow peach balls and glaze with a natural mirror glaze, place them on top of the cake along the sides of the ribbon cream