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.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, proffitionel cakes, recipes

Prep Time 1 25

Cook Time 25

Servings People

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

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.