|IRCA GENOISE GLUTEN FREE||g 500|
|eggs - at room temperature||g 400|
|egg whites||g 200|
|grated coconut||g 150|
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).
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 EXTRAWHITE.
Use red coloured MIRROR NEUTRAL to streak the top of the cake.
Decorate as you like most.