Mango, passion fruit, and coconut bavarois recipe

Preparation of Sponge Cake: Beat the egg whites until stiff, gradually adding the sugar. Then add the coconut, icing sugar, and the previously mixed cornstarch. Gently fold everything together with a spatula. Bake on a tray for 15 minutes at 180 degrees.

Preparation of the mousse: Soak the gelatin sheets in cold water, heat half of the fruit puree and dissolve the gelatin. Soften by mixing well. Add the remaining fruit puree. Whip the cream with the powdered sugar and gently mix it into the cold puree.

Cake assembly: In a square mold, place the bubble decoration at the bottom of the mold, then add the mousse, and finish with the biscuit.

To finish Decoration: Place the cake in the freezer for 2 days. Decorate when unmolding it just out of the freezer. Leave it in the refrigerator for 8 hours. Enjoy!