Mango Passion Fruit Vanilla Tropical Bar
- By Charlotte Brown
- May 21, 2025
CHEF'S TIP: To reduce the sugar in the Italian meringue, use a little isomalt in the white chocolate vanilla mousse.
LIME "GENOA BREAD" SPONGE CAKE
INGREDIENTS:
750 g 65% almond paste
500 g whole eggs
150 g icing sugar
50 g rum
Natural vanilla extract as required
Zest of 3 limes
150 g T45 flour
10 g baking powder
225 g hazelnut butter
PROCESS:
Remove and mix with the flour and baking powder followed by the hazelnut butter.
Pour into a tray and onto a 40 x 60 cm Flexipan® mat and bake in a convection oven at 160°C for 10 to 15 minutes.
MANGO PASSIONFRUIT JELLY
INGREDIENTS:
750 g frozen passion fruit purée
750 g frozen mango purée
2 vanilla pods
180 g sugar
Zest of one lime
60 g gelatin sheets 200 blooms
PROCESS:
Heat the purées, vanilla, sugar and lime zest together.
Add the gelatin sheets, rehydrated in a bowl and drained. Divide the mixture in two, pouring one part into a 40 x 60 cm Flexipan* and placing the sponge cake on top. then pouring the second part over the sponge cake and freezing the whole.
ITALIAN MERINGUE
INGREDIENTS:
100 g caster sugar
100 g isomalt
100 g egg whites
PROCESS:
Heat the sugar and isomalt together to 121°C. Pour over the egg whites then whisk.
WHITE CHOCOLATE VANILLA MOUSSE
INGREDIENTS:
250 g milk
30 g caster sugar
2 vanilla pods
100 g egg yolks
15 g gelatin sheets 200 blooms
250 g 30% White couverture chocolate
600g 35% fat liquid cream
300 g Italian meringue
PROCESS:
Cook as a custard using the milk, sugar, vanilla and egg yolks, and pipe at 80°C.
Then add the gelatin rehydrated in a bowl of water, followed by the white chocolate. Allow to cool before adding the whipped cream and the Italian meringue. Halve the mixture. Pour the first half into a 40 x 60 cm tray and onto plastic sheet.
Add the soft sponge cake with the jelly. Pour on the second half and freeze.
HAZELNUT SABLÉ DOUGH
INGREDIENTS:
300 g chilled butter
200 g icing sugar
100 g glucose
500 g T45 flour
100 g ground hazelnut
100 g egg yolks
5 g natural vanilla flavoring
PROCESS:
Cream the butter with the icing sugar and glucose, then add the flour and ground hazelnut. Stir in the egg yolks and vanilla.
Keep chilled. Next, roll out the sablé dough thinly and freeze.
After freezing, cut into 8 x 4 cm rectangles fairly quickly. Place on Silpat® and bake in a convection oven at 150°C for around 20 minutes. Store in a dry place.
FOR THE DECORATION
INGREDIENTS:
Fresh fruit as required
Gold leaf as required 100 strips sablé dough
PROCESS:
Cut out small 8 x 4 cm bars and glaze with a neutral glaze.
Decorate with fresh fruit and gold leat and place strips of sablé
dough on each side.