|IRCA GENOISE||g 500|
Whip together genoise, eggs, and trimoline in a planetary mixer with a whisk attachment for 10 minutes.
Spread onto a parchement lined sheet tray about 5mm thick and bake for 6-8 min at 210°C.
Allow cake to cool.
|liquid cream 35% fat||g 500|
|LILLY PASSION FRUIT||g 100|
|PASTA AROMATIZZANTE MANGO||g 25|
In a planetary mixer whisk together cream, LILLY, and water until soft peaks form.
Add JOYPASTE PASTRY MANGO and mix for an additional 30 seconds on medium speed.
Place a circle of genoise in the bottom of the DOBLA CUPCAKE POLKA DOTS, place 10g of FRUTTIDOR TROPICAL in the middle on top of the cake and sprinkle a ring of CRUNCHY BEADS WHITE around the compote.
Fill up with mango passionfruit mousse.
Garnish with drops of MIRROR TROPICAL and finish with DOBLA ROSE PETAL PINK.