Elle & Vire Recipes

Recette Tropical Whimsy

10 people / 2 slices

To make this dish

Ingredient list
Rolled biscuit sponge
140 g egg yolk
340 g eggs
20 g inverted sugar
300 g sugar (A)
200 g egg whites
70 g sugar (B)
180 g T55 flour
1 zest lemon
QS yellow food colouring
Lemon soaking syrup
100 g sugar
300 g water
1 zest lemon
60 g lemon juice
Lime and basil cream
115 g lime juice
60 g yuzu juice
5 g Zest of one lime
220 g egg whites
210 g sugar
5 g gelatine (200 bloom)
30 g water for dissolving the gelatine
85 g Original American Cream Cheese 34% FAT
125 g Elle & Vire gourmet butter 82% FAT
Lime and basil mousse
21 g basil
700 g Excellence Whipping Cream 35,1% FAT
700 g Lime and basil cream
1000 g pineapple
120 g sugar
5 g kaffir lime zest
Chocolate coating
500 g white chocolate
75 g concentrated butter
Sublime Cream
500 g Sublime, Cream with Mascarpone
40 g sugar
1/2 gousse vanilla
Green glaze
500 g neutral glaze
75 g water
QS green food colouring
QS yellow food colouring
Yellow glaze
500 g neutral glaze
75 g water
QS orange food colouring
QS yellow food colouring
crystallized white chocolate
dried citrus peel
pineapple leaves
shiso or chickweed leaves
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Rolled biscuit sponge

    Whisk the egg yolks, eggs, inverted sugar and sugar (1).

    Whisk the egg whites and sugar (2) in a separate mixer bowl.

    Combine the two mixtures, add the sifted flour, lemon zest and yellow food colouring.

    Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 10 mn. 

  2. 2

    Lemon soaking syrup

    Bring the water and sugar to the boil.

    Add the lemon zest and juice and leave to infuse. 

  3. 3

    Lime and basil cream

    Heat the citrus juices and lime zest. Strain through a china cap sieve.

    Add the egg whites that have been whisked with the sugar. Slowly bring to the boil.

    Add the dissolved gelatine, cream cheese and very cold butter that has been cut into pieces. Blend and cool. 

  4. 4

    Lime and basil mousse

    Blend the basil with the cream. Strain through a china cap sieve then whip the cream until peaks form and curl over slightly when the beater is lifted.

    Add the softened lime cream at 28°C (82°F).

  5. 5


    Cut the pineapple into approximately 8 mm dice and steam in a tightly shut saucepan with the sugar and kaffir lime zest.

    Leave to cool then drain.

  6. 6

    Chocolate coating

    Melt the chocolate and butter at 45°C (113°F).

  7. 7

    Sublime Cream

    Whip all the ingredients together.

  8. 8

    Green glaze

    Bring the neutral mirror glaze and the water to the boil then add the food colouring. 

  9. 9

    Yellow glaze

    Bring the neutral mirror glaze and the water to the boil then add the food colouring. 

  10. 10


    Soak each sheet of biscuit sponge with 100 g lemon soaking syrup.

    Spread 400 g of lime and basil cream onto the biscuit sponge.

    Add 350 g diced pineapple and leave to set a little before rolling.

    During rolling, soak the biscuit sponge with 100 g of lemon syrup.

    Position the rolled log in a Yule log mould to ensure it maintains an even rounded shape. Freeze.

    Spread approximately 180 g of chocolate coating onto a 24 cm wide x 55 cm long sheet of creased baking parchment.

    Leave to set a little then add 300 g of lime and basil mousse.

    Roll around the frozen Yule log, ensuring that the cream is firmly sandwiched onto the biscuit sponge.


  11. 11


    Remove the creased baking parchment and spray the green glaze onto the base of the frozen Yule log and then the yellow glaze over the whole surface.

    Pipe the Sublime cream on to decorate.

    To make the ends of the Yule logs, spread a thin layer of crystallized white chocolate and sprinkle with a mixture of sugar and dried citrus peel (lime, lemon and orange). Cut out 4 cm diameter discs. Leave to crystallize.

    Finish the decoration with pieces of pineapple leaves cut into points and shiso or chickweed leaves. 

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