Mango insert

• 

  Step 1

  Ideally, this step should be carried out the day before, so that the insert sets properly. If not, allow a good 3 hours for the insert to set.

  Start by placing the gelatine leaves in a bowl of cold water.
  Place the mango pieces in a saucepan with the 10 centilitres of water and the vanilla sugar.

• 

  Step 2

  Stew for 15 minutes to obtain a marmalade-like texture.
  (For a smoother texture, blend with your hand blender).
  Stir in the well-squeezed gelatine leaves.

• 

  Step 3

  Pour the marmalade into the insert mould and place in the freezer.

Coconut dacquoise

• 

  Step 4

  Place the egg whites in the mixer bowl and add the two tablespoons caster sugar a little at a time.

• 

  Step 5

  In a bowl, combine the sifted powdered sugar and the almond and coconut powders.

• 

  Step 6

  When the egg whites form a "bird's beak", gradually add the powder mixture.
  Gently fold in the egg whites with a pastry blender.

• 

  Step 7

  Spread the dacquoise dough on the sponge sheet and smooth with an angled spatula.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 15 min
• 

  Step 8

  Bake for 15 minutes at 180 degrees Celsius.

  The dacquoise is ready when it has turned a lovely golden color.
  Set aside for later use.

Passion fruit mousse

• 

  Step 9

  Start by placing the gelatine leaves in cold water.
  Place the cream in the bowl of a mixer and whip until stiff, adding the sugar gradually.

• 

  Step 10

  Empty the passion fruits and squeeze out the juice and seeds through a chinois.
  (You should obtain around 12 centilitres of juice).

  Heat the juice in a saucepan and stir in the gelatine leaves, wrung out well.

• 

  Step 11

  Mix a small amount of the whipped cream with the passion fruit juice, then fold in the cream a little at a time, very gently, using a spatula.

• 

  Step 12

  The mousse should be smooth and homogenous.

Assembling log

• 

  Step 13

  If the mould is removable, as here, place a sheet of cling film over it before starting.
  Pour in some of the passion fruit mousse, working up the sides.

• 

  Step 14

  Unmould the insert and place on top of the mousse.

• 

  Step 15

  Cover the insert with the remaining mousse.

• 

  Step 16

  Finally, cut a rectangle in the dacquoise the size of the mould and place on top of the mousse.
  Place in the freezer for at least 4 hours.

Mirror glaze

• 

  Step 17

  Start by soaking the gelatine leaves in cold water.Heat the water, glucose sugar and sugar in a saucepan.
  Heat to 103 degrees Celsius.

• 

  Step 18

  Meanwhile, place the cream and chopped chocolate in a bowl.

• 

  Step 19

  When the mixture reaches 103 degrees Celsius, add the well-squeezed gelatine and stir.
  Pour immediately over cream and chocolate.

• 

  Step 20

  Using an immersion blender, blend the icing, avoiding incorporating air as much as possible, and add a dash of yellow coloring.
  Before use, the icing must be allowed to cool. It should not exceed 35 degrees Celsius and not fall below 30 degrees Celsius.

• 

  Step 21

  Unmould the log and place on a wire rack.
  Place a drip pan underneath to channel excess glaze.

• 

  Step 22

  Pour glaze evenly.
  Place in the fridge until ready to eat.
  Allow to thaw for a good three hours.

  To decorate, place coconut shavings on the base of the log and a few passion fruit segments on top.
  If desired, add small white chocolate shavings.