Recipe Exotic Easter Dacquoise

To prepare this dish

Ingredient list

Coconut dacquoise

247 g egg white
49 g corn starch
49 g T55 flour
225 g icing sugar
165 g finely ground almonds
37 g sugar (2)
0,45 g xanthan gum
2 g powdered egg whites
60 g sugar (1)
64 g grated coconut

Jasmine-scented mango compote

303 g diced mango
31 g lime juice
176 g mango puree
101 g mandarin pulp
3 g jasmin tea
45 g sugar
10 g corn starch
24 g gelatin mass
3 drops Jasmine extract

Gelatine mass

11 g powdered 200-bloom gelatine
64 g water

Decorative coconut mascarpone cream

92 g coconut milk (1)
77 g sugar
1 g vanilla pods
18 g Malibu® (optional)
51 g gelatin mass
184 g coconut milk (2)
203 g Mascarpone
474 g Excellence Whipping Cream 35% FAT

Mango decoration

186 g mango
66 g hot neutral glaze
33 g water
13 g passionfruit seeds
1 g lime zest
SQ soluble yellow colouring
SQ water-soluble red colouring

Exotic Easter Dacquoise finishing touches

SQ icing sugar
SQ decorative icing sugar
1 unité fresh coconut

Elle & Vire products used

Mascarpone

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Coconut dacquoise

   For the shapes: use 4 Matfer® oval rings (15 x 21 x 4.5cm).

   • Lightly beat the egg whites with the powdered whites, then beat until stiff with the sugar (1).
   • Finish by adding the previously combined xanthan gum and sugar (2).
   • Using a spatula, fold in the icing sugar, ground almonds, grated coconut and sifted-together flour and cornstarch.
2. 2

   Jasmine-scented mango compote

   • Bring the lime juice and mandarin puree to the boil.
   • Add the tea leaves and let infuse for 30 minutes.
   • Strain into a saucepan, add the mango puree and the combined cornstarch and sugar, stirring constantly.
   • Remove from the heat and add the gelatine mass followed by the mango cubes and jasmine extract.
3. 3

   Gelatine mass

   • Rehydrate the gelatine in the cold water for at least 20 minutes.
   • Melt in the microwave then store in the refrigerator.
4. 4

   Decorative coconut mascarpone cream

   • Bring the coconut milk (1), sugar and vanilla to the boil.
   • Add the coconut liqueur, gelatine mass and coconut milk (2).
   • Blend while adding the cold cream and mascarpone.
   • Chill for at least 4 hours (ideally overnight).
5. 5

   Mango decoration

   • Dice the mangos into 4-mm cubes.
   • Heat the glaze with the water.
   • Adjust the colour then add the passionfruit seeds and lime zest.
   • Gently combine with the diced mango.
6. 6

   Exotic Easter Dacquoise finishing touches

   • Pipe 200 g of coconut dacquoise into each unbuttered oval ring on a sheet of baking paper using a plain 10-mm tip.
   • Make an incision in the base of the dacquoise using a paring knife (to keep the base flat).
   • Bake in a 150°C convection oven for approximately 25 minutes then let cool.
   • Spread 150 g of jasmine-scented mango compote onto each dacquoise base.  
   • Sprinkle the sides of the dacquoises with decorative icing sugar.
   • Whip the coconut decorative cream, then using a plain 12-mm tip, pipe out drops (approximately 220 g of cream).
   • Fill the centre with the diced mango (70 g). Decorate with fresh coconut curls made with a vegetable peeler.

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