SWISS ROLL 

• Whisk well the egg whites and Albumin
• Gradually add caster sugar and then icing sugar to the egg whites
• Add the coconut powder and the flour, blending gently
• Pour slowly the cream into a mould and sprinkle with some icing sugar Bake at 240° C for 5 min. with closed valve

MINT AND BASIL SWISS ROLL

• Blend Mint, basil,milk & oil together, a texture similar to pesto sauce In a separate bowl, whisk eggs and sugar
• Alternatively add pesto liquid and flour into the whisked egg, in 2-3 inclusion fold it in Bake at 200°C for 10 min. 

SWISS MERINGUE FOR COCONUT CREAM

Mix all together whisk well. Cook at 63°C Whisk at medium speed

COCONUT CREAM

• Soak the gelatine into the water Add a little bit of pulp into the bloomed gelatine and microwave it fro few seconds
• Then, add it to the remaining pulp, mix well to avoid any lumps Let it cool down and thicken a bit
• Whisk the cream to soft peak Fold in the pulp and cream into the meringue in 2-3 inclusions (alternate)
• Gently mix all the ingredients together

MANGO AND PASSION FRUIT MOUSSE

• Soak the gelatine into the water
• Heat up a small portion of pulp and melt in it the gelatine
• Add the pulp into the meringue
• Finally add the whole mixture into the half-whisked cream

Assembly

Prepare the insert of the cake with a ring mould 2 cm shorter than the cake. Now put on the bottom the coconut swiss roll, then the coconut cream, 200 g of TuttaFrutta Tropical Cover it with the mint and basil swiss roll Freeze into the blast chiller Glaze with neutral gelatine seasoned with mango pulp and passion fruit Garnish