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.
Recipe
Misérable sponge cake
| ingredients | preparation |
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Beat until light and fluffy. |
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Add. |
Bake on a baking sheet 30/20 at 180°C for 15-20 minutes. |
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Exotic mousse
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Make an Italian meringue. |
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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. |
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White chocolate mousse
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Bring to the boil. |
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Add and whip into a ‘pâte à bombe’. Leave to cool to 30°C. |
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Melt the chocolate and add to the gelatine. |
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Whip and fold in. |
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6). |
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