|IRCA GENOISE GLUTEN FREE||g 500|
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
|liquid cream 35% fat||g 1000|
|LILLY MANGO||g 200|
In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.
Combine to the flavouring paste to create a soft mousse.
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Remove the cake from mould and glaze it with MIRROR TROPICAL and MIRROR FRUTTI DI BOSCO.
Decorate as you like most.