Ingredients

Coconut lime sponge

200g whole eggs

300g caster sugar

150g whipping cream

200g TSS soft flour

80g desiccated coconut

5g baking powder

100g unsalted butter

10g lime zest

Lime syrup

300g caster sugar

150g water

150 lime juice

20g lime zest

Coconut passionfruit brulee insert

330g coconut milk

45g passionfruit puree

50g whole eggs

75g egg yolks

70g caster sugar

10g Malibu rum

6g gelatine

Pineapple aerated meringue insert

250g pineapple puree

10g Malibu

12g gelatine

50g egg whites

90g caster sugar

40g yoghurt crispies

Alphonso mango mousse

250g alphonso mango puree reduced to 200g

10g whole milk

60g egg yolks

6g gelatine

200g whipping cream

25g egg whites

50g caster sugar

20g water

Yellow spray

250g Valrhona Opalys white chocolate

100g cocoa butter

25g yellow colour

Method

Coconut lime sponge

Whisk the whole eggs and sugar to a thick cold sabayon, adding the sugar gradually in two stages. Once at ribbon stage, pour in the whipping cream, then pour in the warm melted butter and lime zest.Fold in the sieved flour, coconut and baking powder. Spread onto a silicone baking mat. Bake at 155°C for 10 minutes and then 165°C for 6 minutes. Take out of the oven and soak with the lime syrup (see below).

Lime syrup

Bring everything to the boil and cook with the refractometer to 48 Brix. Use the syrup to soak the sponge.

Coconut passionfruit brulee insert

Bring the coconut milk, Malibu and passionfruit puree to the boil. Whisk together the whole eggs, egg yolks and sugar. Pour the boiling liquid over the egg mix, pass through a fine chinois.Place in a tray and bake at 90°C for 25 minutes until set. Remove from the tray and place the set bruless mix into a bowl, add the bloomed gelatine and whisk well. Leave to cool to 30°C then pour into an entremet mould to set.

Pineapple aerated meringue insert

Bring the pineapple puree and Malibu to the boil, add the bloomed gelatine and stir well. Leave mix to cool to 20°C. Make an Italian meringue, once cooled fold into the pineapple base.Fold through the crispies, then pipe into the entremets mould and freeze.

Alphonso mango mousse

Reduce the puree with the milk to 200g. Whisk the egg yolks well then pour the puree over the yolks. Return to the pan and cook to 75°C, stirring constantly.Add the bloomed gelatine and whisk well.Leave mix to chill to 25°C. Whip the cream to soft peak stage.Make an Italian meringue with the remaining ingredients. Once cool, fold into the mango base, then fold in the whipped cream last.Pipe into the entremet mould.

Yellow spray

Melt the white chocolate to 45°C. Melt the cocoa butter, add the colour and stir well.Add to the chocolate and pass through a muslin cloth.Use at 35°C to spray the cake.

Find out more about Sarah Barber and her newbookhere…