Tropical misérable

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 3

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.

Tropical misérable

Recipe components

Callebaut® ingredients

Misérable sponge cake

IngredientsPreparation
  • 225g
    egg white
  • 45g
    sugar

Beat until light and fluffy.

  • 250g
    icing sugar
  • 250g
    almond powder
  • 45g
    flour

Add.

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

Exotic mousse

IngredientsPreparation
  • 100g
    egg white
  • 160g
    sugar

Make an Italian meringue.

  • 400g
    cream
  • 20g
    powdered gelatin
  • 100g
    water
  • 485g
    passion fruit or exotic puree

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

IngredientsPreparation
  • 240g
    syrup

Bring to the boil.

  • 144g
    egg yolks

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

Melt the chocolate and add to the gelatine.

  • 800g
    cream

Whip and fold in.

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