The Great Australian Bake Off

This fruity dessert is perfect for the summer months.


  • Almond joconde

  • 373g ground almonds

  • 307g pure icing sugar

  • 106g plain flour

  • 10 egg yolks

  • 66g pure icing sugar

  • 10 egg whites

  • 106g caster sugar

  • 80g unsalted butter, melted

  • Mango white chocolate ganache

  • 220g frozen mango puree

  • 24g liquid glucose

  • 550g white chocolate

  • 80g ‘mycryo’ cocoa butter

  • 24g inverted sugar

  • Passionfruit dark chocolate ganache

  • 200g seedless passionfruit puree

  • 30g inverted sugar

  • 100g thickened cream

  • 250g milk chocolate

  • 160g dark chocolate

  • White chocolate glaze

  • 250g milk

  • 80g liquid glucose

  • 12g gold gelatin leaves

  • 680g white chocolate

  • 10g oil soluble yellow colour

  • 10g oil soluble bright white food colour

  • Marshmallow

  • 8g gold gelatin leaves

  • 80g water

  • 90g caster sugar

  • 32g water

  • 48g glucose

  • Decoration

  • 50ml powder red colour

  • 50ml powder yellow colour

  • 400g dark chocolate

  • 50g freeze dried passionfruit

  • 50g freeze dried mango

  • 5kg dry ice for cooling


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

Nutritional information

Nutritional analysis per serving (48 servings)

  • Energy 394kj
  • Fat Total 22g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 46g
  • Sugar 40g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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