Recipe for Mango Passion Fruit Coconut Yule Log

Whip the egg whites until stiff, gradually adding sugar. You will achieve a beautiful, firm, and glossy meringue. Add the beaten yolks to the meringue and gently fold in using a spatula. Incorporate the sifted flour and mix again, starting from the center and moving outward.

Pour the batter onto a sheet of parchment paper and bake at 200 degrees for 8 to 11 minutes. Then, let the biscuit cool completely.

Cut 200g of mango into small pieces and add them to a pan with 2 passion fruits and 1 tablespoon of exotic fruit syrup.

Let cook for 5 minutes over medium heat, stirring occasionally. Then refrigerate the mixture.

In a mixing bowl, whip the mascarpone, cream, coconut cream, and powdered sugar. Gradually increase the speed until you achieve a firm whipped cream.

For assembly: with a brush, soak the biscuit with 2 tablespoons of exotic fruit syrup.

Add the mango-passion compote to the left edge and roll the biscuit starting from the left side where the compote is located.

Spread the remaining whipped cream on top and pipe a few peaks of whipped cream. Finish with lime zest, coconut flakes, and if you have some left, a bit of compote on top.

To finish, it's done, enjoy your meal!