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This fruity dessert is perfect for the summer months.
For the joconde, weigh the ground almond, flour and icing sugar in a bowl and use a whisk to combine. Make a sabayon with the egg yolks and 66g icing sugar. Whisk the egg whites with the caster sugar to stiff peaks. Fold the meringue and dry ingredients alternatively into the sabayon. Fold in melted butter. Spread onto baking trays and bake at 180°C for around 11 minutes.
For the mango white chocolate ganache, bring the mango puree and glucose to the boil. Pour over white chocolate and mycryo cocoa butter. Once combined, stir in invert sugar.
For the passionfruit dark chocolate ganache, boil the passionfruit puree with the cream. Pour over dark chocolate, milk chocolate and invert sugar. Stir to combine.
For the white chocolate glaze, boil milk with glucose. Add pre-soaked gelatine. Pour over white chocolate. Stir until combined. Use at 35°C-40°C.
For the marshmallow, soak gelatine leaves in 80g water. Heat water and sugar to 113°C. Put glucose and gelatine in a bowl of a stand mixer. Pour the hot sugar syrup into the bowl with the mixer on high. Whisk until mixture becomes thick and holds its shape. Pipe into 30cm lengths with a 1cm piping nozzle and sprinkle with freeze dried fruits while still tacky.
For the tempered chocolate, heat 75% of chocolate to 45-50°C. Add remaining chocolate and bring temp down to 27°C. Reheat to 32°C. Spread evenly over acetate.
To assemble, alternatively layer with jaconde, passionfruit ganache, jaconde, mango ganache until all of the sponge and ganache fillings are used. Refrigerate until firm. To glaze heat to 35°C and pour over opera. Let set before trimming edges. Once edges are trimmed place on the rows of marshmallow before topping with the tempered chocolate decoration.
This recipe has not been edited or tested by the Bake Off Food Department
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