Mango-passion fruit bavarois and coconut sponge cake recipe.

Making the coconut sponge cake: Whip the egg whites until stiff, gradually add the sugar, then fold in the coconut, powdered sugar, and cornstarch. Mix gently with a spatula. Let the mixture rest on a baking sheet for 15 minutes at 180 degrees.

Making the mousse: Soak the gelatin sheets in cold water, heat half of the sauce and dissolve the gelatin. Soften by mixing well. Add the rest of the sauce. Whip the cream with the powdered sugar and gently fold in the cold sauce.

Cake Assembly: In a square flexible mold, place the decorative mat at the bottom of the mold, add the mousse mixture, and then finish with the coconut sponge cake.

Leave in the refrigerator. It can be placed in the freezer for at least two days.

To finish For the decoration: unmold and fill a piping bag with the mango passion coulis, which will be placed in each of the bubbles. Let it thaw in the refrigerator for 8 hours. Enjoy your meal.