Japanese sponge

Boil the milk with the butter, add the flour/starch and dry the mass. As for a choux pastry, add the eggs little by little in order to obtain a smooth mass. Beat the whites and sugar and fold them gently. Stand on 40x60 plate and bake 15‘ to 165 ° C. Cool.

Vanilla Chantilly

Heat 80 gr of cream with the sugar and the vanilla. Pour over the mascarpone and create a smooth emulsion. Stop cooking and add the rest of liquid cream Mixer. Cool to 4 °C and whip.

Fruit Filling

Soak the Peach and Mango Cubes HG overnight in the puree with the vanilla and lemon juice. Add the sugar mixed with the pectin and cook at 105° C. Assembly Spread evenly the fruit compound on the Japanese sponge. Whip the chantilly firm and cover the sponge. Roll the sponge until 6 cm in diameter and set in a PVC tube. Set in the freezer. Cut in rings 3 cm. thick, glaze the top and circled with chocolate ring.