Tropico Entremet – A Lush Coconut Mousse Cake with Mango, Pineapple, and Banana Compote
Tropico entremet featuring tropical coconut mousse, exotic fruit compote, almond sponge, and mango-passion glaze – a refreshing summer dessert.Dive into the vibrant flavors of summer with this elegant Tropico entremet. Crafted by renowned Japanese pastry chef Koji Ueshimo, this dessert combines layers of almond biscuit, a tropical fruit compote with mango, pineapple, and banana, and a luscious coconut mousse lightly scented with Malibu. Finished with a vibrant mango-passion glaze and garnished with tropical fruit and mint, this entremet delivers a balanced harmony of creamy, fruity, and refreshing elements. Perfect for warm-weather celebrations or as a sophisticated finish to a summer dinner party.
Ingredients
Biscuit Délice (for one 40×60cm baking sheet)
- 300 g almond powder
- 300 g powdered sugar
- 300 g whole eggs
- 90 g egg whites
- 60 g granulated sugar
- 63 g cornstarch
- 225 g unsalted butter
Tropical Compote (for 3 cakes, 100g each)
- 116 g frozen mango cubes
- 96 g pineapple
- 73 g banana
- 7.2 g Malibu liqueur
A:
- 19 g orange purée
- 15 g lemon purée
- ½ vanilla bean
- 24 g cassonade light brown sugar
Syrup (Ambibage)
- 6 g coconut milk purée
- 40 g Baumé 30° syrup
- 20 g water
Coconut Mousse (for 3 cakes)
- 120 g coconut milk purée
- 60 g milk
- 60 g egg yolks
- 18 g granulated sugar
- 5.4 g silver leaf gelatin
- 120 g Ivoire white chocolate Valrhona
- 12 g Malibu liqueur
- 300 g heavy cream 35%
Glaze
- 100 g mango purée
- 100 g passion fruit purée
- 200 g neutral nappage Frujell Neutre 80
- 50 g water
Decoration
- Frozen mango cubes
- Dried mint leaves
- Frujell Neutre 80
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Instructions
Biscuit Délice
- Mix almond powder and powdered sugar. Add the whole eggs and combine well.
- Whip the egg whites and granulated sugar into a meringue. Fold into the previous mixture.
- Melt the butter, and blend a portion of the batter into it.
- Sift in the cornstarch into the remaining batter, then gradually add the butter mixture.
- Spread on a baking tray and bake at 210°C for 10 minutes. Flip and bake another 3 minutes to remove excess air.
Tropical Compote
- Combine all A ingredients in a saucepan and bring to a boil.
- Dice the fruits and add to the pot one at a time (pineapple, mango, banana), boiling and gently simmering for 2 minutes.
- Add the Malibu liqueur.
Syrup
- Mix all ingredients together and set aside.
Coconut Mousse
- Warm the coconut milk purée and milk together.
- In another bowl, whisk egg yolks and sugar, then pour in the warm liquid. Cook to 82°C.
- Remove from heat, add gelatin, and blend with a hand blender while cooling.
- Melt the white chocolate and gradually incorporate it into the custard to emulsify. Adjust to 36°C.
- Whip cream with Malibu until soft peaks.
- Fold the whipped cream into the chocolate base.
Glaze
- Mix all ingredients together until smooth.
Decoration
- Mix dried mint into Frujell and coat frozen mango cubes.
Notes
🧩 Assembly
- Line 12cm rings with acetate. Place 100g of compote in the base of each mold.
- Pour coconut mousse halfway up the mold. Top with syrup-soaked biscuit.
- Add more mousse up to the top, and finish with another biscuit layer. Freeze.
- Unmold, glaze with the mango-passion glaze, and decorate with mango and mint.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.