A "Tropical Paradise" Cake!

Today we present a delicious and refined dessert, a combination of three different recipes. Created by the young pastry chef Micheal Borrello, “Tropical Paradise” is a perfect dessert for those who cannot consume dairy. The result will be a cake that is delicate yet intense at the same time. Let’s get started!

Ingredients:

For the chocolate cream:

• 100g egg yolks
• 45g granulated sugar
• 250ml of almond milk
• 6g gelatine
• 140g dark chocolate

For the dacquoise (a base for desserts typical of French pastry) with coconut and pistachio:

• 150g egg whites
• 125g granulated sugar
• 40g coconut
• 40g pistachio
• 40g icing sugar

For the chibouste (a preparation based on pastry cream) with coconut and mint:

• 125g egg yolks
• 40g granulated sugar
• 25g cornstarch
• 200g coconut milk
• 8g gelatine
• 175g egg whites
• 150g granulated sugar

Preparation:

Let’s start with the cream. Bring the almond milk to a boil, add the egg yolks mixed with the sugar, and bring back to almost boiling. Remove from the heat and add the well-wrung gelatine, previously softened in cold water, and finally the dark chocolate. Emulsify everything with an immersion blender. At this point, prepare the dacquoise with coconut and pistachio by whipping the egg whites and sugar until stiff.

Then add the mixture of coconut, pistachio, and icing sugar. Bake in the oven at 180 degrees for 10-12 minutes. Lastly, for the chibouste: bring the coconut milk to a boil, add the yolks, sugar, and cornstarch that have been whipped until stiff, and continue to stir until you obtain a smooth and thick cream. Off the heat, add the gelatine. Separately, whip the egg whites and sugar until not too stiff, and finally combine the cream with the meringue.

As requested by our readers, here is the procedure for assembling it! Starting from the base (dacquoise), assemble the cake. On top of the dacquoise, place a layer of chibouste and then the previously frozen cream. Finally, cover with the remaining chibouste and decorate with chopped pistachios, desiccated coconut, cocoa, isomalt, and raspberries.

Before serving, place it in the freezer for no more than 3-4 hours.

Finally, enjoy!!!

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