Tropical misérable

This recipe honours the classic misérable, but presents a different summer take on the theme. The timeless misérable almond sponge is your base to start from. The layers of buttercream make way for an exciting sequence of exotic fruit mousse and creamy white chocolate mousse. Perfect for Easter, spring and summer.
Level:
Difficult

Misérable sponge cake

Ingredients: Misérable sponge cake

  • 7.9 oz
    egg white
  • 1.6 oz
    sugar

Preparation: Misérable sponge cake

Beat until light and fluffy.

Ingredients: Misérable sponge cake

  • 8.8 oz
    icing sugar
  • 8.8 oz
    almond powder
  • 1.6 oz
    flour

Preparation: Misérable sponge cake

Add.

Bake on a baking sheet 30/20 at 180°C for 15-20 minutes.

Exotic mousse

Ingredients: Exotic mousse

  • 3.5 oz
    egg white
  • 5.6 oz
    sugar

Preparation: Exotic mousse

Make an Italian meringue.

Ingredients: Exotic mousse

  • 14.1 oz
    cream
  • 0.7 oz
    powdered gelatin
  • 3.5 oz
    water
  • 1.1 lb
    passion fruit or exotic puree

Preparation: Exotic mousse

Add half of the purée to the cream. Add the other half, together with the soaked gelatine to the meringue. Mix everything together.

Pour into a frame and cut to the desired size.

White chocolate mousse

Ingredients: White chocolate mousse

  • 8.5 oz
    syrup

Preparation: White chocolate mousse

Bring to the boil.

Ingredients: White chocolate mousse

  • 5.1 oz
    egg yolks

Preparation: White chocolate mousse

Add and whip into a ‘pâte à bombe’. Leave to cool to 30°C.

Ingredients: White chocolate mousse

Preparation: White chocolate mousse

Melt the chocolate and add to the gelatine.

Ingredients: White chocolate mousse

  • 1.8 lb
    cream

Preparation: White chocolate mousse

Whip and fold in.

This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).