Serves: 8 people

Resting time: 3 hours
Baking: 36 minutes
Refrigeration: 2 hours
Freezing: 6 hours

Utensils

18cm Flexipan Mould
1x20cm Stainless Steel Ring

 

Dark Chocolate Icing – To be made the day before

 

  1. Pour the water, sugar, and glucose into a saucepan and boil until it reaches a temperature of 103°C.
  2. Then pour the mixture over the condensed milk, gelatine and chocolate. Stir until the mixture is homogeneous and chill overnight.
  3. Before using it, warm it up to a temperature of 38°C and use it when it reaches a temperature of 32°C.

 

Coconut Dacquoise

 

  1. In a mixer bowl fitted with a whisk, whisk the egg whites with the egg white powder and sugar until stiff peaks form.
  2. Sift the sugar and flour and stir them in with the grated coconut.
  3. Incorporate fully into the whipped egg whites, pour onto a baking tray lined with parchment paper and bake for 11 minutes at 200°C in a preheated oven.

 

Creamy Mango Passionfruit Purée

 

  1. Pour the passionfruit purée and sugar into a saucepan and boil.
  2. Pour over the other ingredients and mix with a hand blender.
  3. Pour into the Flexipan and bake for 30 minutes at 150°C in a preheated oven.
  4. Take out of the oven, let cool and cover with a sponge cake disc of the same size, then place in the freezer for 3 hours.

 

Chocolate Shortbread

 

  1. Cream the softened butter, sugar, salt and vanilla extract until a homogeneous texture is obtained.
  2. Add the egg yolks little by little.
  3. Finish by incorporating the sifted flour and cocoa powder.
  4. Lightly roll, cover in plastic wrap and chill for 1 hour.
  5. Roll out until it is 5mm thick and bake for 13 minutes at 180°C in a preheated oven.

 

Almond Sponge Cake

 

  1. In a mixer bowl fitted with a paddle, mix the almond paste, invert sugar, salt and praline.
  2. Add the eggs one at a time, then replace the beater with the whisk and beat the mixture until it doubles in size.
  3. Delicately fold the flour in with a spatula, pour onto a baking tray lined with parchment paper and bake for 12 minutes at 180°C in a preheated oven.

 

Guanaja Mousse

 

  1. Pour the cream, milk and sugar into a saucepan and boil.
  2. Add the beaten egg yolks and cook like a crème anglaise.
  3. Add the softened and drained gelatine sheets, pour over the chocolate and allow to cool to 32°C.
  4. Whip the cream and incorporate it with the chocolate when its temperature has gone down to 32°C. Place in the fridge.

 

Assembly

 

  1. Cut out one 20cm disc from the sponge cake and place it in the bottom of the stainless steel ring on a baking tray lined with parchment paper.
    Pour some mousse over, smooth over the edges, then place the creamy mango dacquoise insert, which has been removed from its mould.
    Cover with mousse, smooth and place in the freezer for 3 hours.
    Take it out of the freezer and put it on a rack.
    Heat the dark chocolate icing until it reaches a temperature of 38°C and then ice the dessert when the icing has cooled down to 32°C.
    Place on top of the chocolate shortbread.