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–+ servings
(Vanilla, Mango, Passion Fruit & Pineapple)
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🌴 “Passionately Exotic” Entremets

(Vanilla, Mango, Passion Fruit & Pineapple)
The sun is finally coming back—and it feels amazing! Dreaming of a vacation or a little exotic escape?Well, if packing your bags isn’t an option, let me take you on a flavor trip instead with this tropical entremets: vanilla, mango, passion fruit, and pineapple.
It features a Viennese sponge, a vanilla-passion mousse, pineapple brunoise, mango jelly, and a shiny yellow mirror glaze.
I didn’t invent the recipe—this beauty comes from one of my favorite books! It’s by Mounir (from Le Meilleur Pâtissier)—you might remember his wedding cake covered in Italian meringue? Aside from the decoration, I followed his recipe to the letter. For the glaze and finish, I was inspired by Fadila’s blog (La Cuisine de Fadila), known for her gorgeous entremets and flawless mirror glazes.
Huge success all around—even the kids loved it! Though I didn’t take it out of the freezer early enough, so the pineapple layer was still a bit frozen… Still, I was thrilled with how it turned out. And—finally—I nailed my mirror glaze! 🙌
Prep Time 3 hours
Cook Time 35 minutes
Servings 8 people

Ingredients

🟡 Mirror Glaze

  • 150 g glucose
  • 150 g white chocolate chopped
  • 75 g water
  • 150 g granulated sugar
  • 10 g gelatin gold strength, bloomed
  • 100 g heavy cream
  • Yellow and red food coloring to achieve bright yellow

🍰 Viennese Sponge

  • 100 g whole eggs
  • 35 g egg yolks
  • 110 g sugar
  • 60 g egg whites
  • 50 g all-purpose flour
  • Zest of 1 lime

🥭 Mango Jelly

  • 200 g mango purĂŠe
  • 10 g lime juice
  • 3.5 g gelatin about 1ž gelatin sheets, bloomed

🍍 Pineapple Brunoise

  • 1 fresh pineapple
  • Zest of 1 lime

🍦 Vanilla-Passion Fruit Mousse

  • 120 g passion fruit juice
  • Seeds of 2 vanilla beans
  • 4 egg yolks
  • 100 g granulated sugar
  • 120 g heavy cream for custard base
  • 120 g whole milk
  • 450 g heavy cream for whipped cream
  • 8 g gelatin about 4 gelatin sheets, bloomed

🍈 Decoration

  • Fresh passion fruit
  • Lime zest or slices
  • Physalis cape gooseberries
  • Starfruit carambola
  • Shredded coconut

Instructions

Mirror Glaze

  • Soak gelatin in very cold water for 10 minutes.
  • In a saucepan, heat water, sugar, and glucose until it reaches 103°C.
  • In a large bowl, pour the cream and add the drained gelatin.
  • Pour the hot syrup into the bowl, mix well.
  • Add the chopped white chocolate and stir until melted and smooth.
  • Add yellow and a touch of red food coloring to get a vibrant yellow.
  • Blend using an immersion blender—but avoid adding air (no bubbles!).
  • Strain the glaze and refrigerate.
  • ✅ Use the next day, reheated to 30–32°C.

Viennese Sponge

  • Preheat oven to 190°C (375°F).
  • In a mixer, beat whole eggs + yolks until foamy and light.
  • In another bowl, whip egg whites until soft peaks form, then gradually add sugar to make a firm meringue.
  • Gently fold the meringue into the egg mixture.
  • Add sifted flour and lime zest, fold gently.
  • Spread onto parchment-lined tray and bake for ~10 minutes, until just lightly golden.
  • Let cool completely.
  • Cut two 20 cm circles from the sponge. Place each into a 20 cm ring.
  • 💡 Tip: If your sponge turns out too thin, bake directly in two 24 cm rings, then trim to 20 cm.

Mango Jelly

  • Warm mango purĂŠe with lime juice.
  • Add drained gelatin and stir to melt.
  • Pour into one 20 cm ring to a thickness of ~5 mm.
  • Freeze for several hours or overnight.

Pineapple Brunoise

  • Peel and finely dice the pineapple into small cubes.
  • Zest lime directly over it and mix gently.
  • Press the mixture over one sponge layer inside a 20 cm ring (about 1 cm thick).
  • Freeze.
  • 💡 If you don’t have a second ring, spread the pineapple over the sponge directly, then freeze.
  • Vanilla-Passion Fruit Mousse
  • Soak gelatin in cold water.
  • Whisk egg yolks with sugar until pale.
  • Heat milk + 120 g cream with split vanilla pods. Bring just to a boil.
  • Pour over egg yolks, whisking constantly.
  • Return to low heat and cook to 85°C, stirring continuously.
  • Remove from heat. Stir in passion fruit juice + drained gelatin.
  • Cool to 45°C.
  • Meanwhile, whip the 450 g cream to soft peaks.
  • Fold gently into the custard base to create a light mousse.

Assembly

  • Line a 22 cm ring with acetate and plastic wrap at the bottom.
  • Place the mango jelly + sponge disk at the center (jelly facing up).
  • Pour mousse up to ž of the ring and spread it along the edges.
  • Freeze 5–10 minutes to slightly set.
  • Add the pineapple + sponge insert (pineapple facing in), press gently.
  • Cover with remaining mousse. Smooth with an offset spatula.
  • Freeze overnight.

Final Decoration

  • Unmold the entremets. Warm the ring if needed to release.
  • Set on a wire rack over a tray.
  • Reheat glaze to 30°C and pour evenly over the frozen cake.
  • Let excess drip, then transfer to a presentation plate.
  • Decorate with lime, passion fruit, coconut, or tropical fruits.
  • Let thaw in fridge for 6–7 hours before serving.

Notes

📝 Notes

  • For a clean glaze, avoid air bubbles while blending.
  • Don't overwhip the cream—mousse should stay light.
  • Glaze only while the entremets is completely frozen.
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