Coconut Banana Mango

Name: Coconut Banana Mango
Ingredients: 40 g egg yolks; 5 g lime juice; 15 g water; 75 g sugar; 240 g Alphonso mango purée; 160 g whipped cream; 125 g neutral glaze; 12 g lime juice; 10 g gelatine; 2 vanilla pods de-seeded; 100 g banana purée; 200 g mango purée; 5 g sugar; 30 g egg yolks; 3 g gelatine; 12 g custard powder; 125 g butter; 100 g dessicated coconut; 100 g ground almonds; 75 g caster sugar; 150 g demerara sugar; 200 g icing sugar; 250 g egg whites; 300 g Alphonso mango purée; 60 g egg yolks; 1 banana; 25 g rum; 20 g egg whites; 30 g caster sugar; 10 g whole milk

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Coconut Dacquoise

100 g ground almonds
100 g dessicated coconut
200

Cake

Method

Coconut Dacquoise

Whisk the egg whites and caster sugar in a mixing machine, adding the sugar in 3 stages until the meringue is at stiff peak stage. Sieve the almonds, coconut and icing sugar. Fold through the dry ingredients in 2 stages. Spread onto a silicone mat and bake at 170°C for 12 minutes. Cut discs as required.