Recipe – Summer Mango and Red Berry Mousse Cakes

Glaze in a tempting colour, airy mango mousse beneath it, a striking red berry jelly in the middle of the cake and an exotic coconut biscuit as the base – all the colours and flavours of summer in one dessert! Gemoss Chef-Confectioner Diāna Ozoliņa offers a recipe for a cult dessert that will refresh the summer feeling, awakening all senses.

Coconut biscuit (20×30 cm)

200 g egg whites
65 g sugar
130 g icing sugar
135 g desiccated coconut
45 g flour
zest of 1 lime

  1. Beat the egg whites by gradually adding sugar until creamy and airy.
  2. Mix the dry ingredients, sift and gently fold in the egg whites using a silicone spatula.
  3. Add lime zest and mix.
  4. Bake at 190º C for 10 min.
  5. Freeze and cut biscuit pieces into the required size and shape.

Red berry gel (12 pcs. x 20 ml)

283 g red berry puree La Fruitiere
45 g sugar
6 g pectin NH
1 g citric acid

  1. Mix the sugar with pectin.
  2. Slowly add to the puree, stirring with a whisk.
  3. Bring to the boil and add citric acid.
  4. Pour the gel into round silicone moulds and freeze.

Mango mousse (12 pcs. x 100 ml)

300 g mango puree
10 g gelatine sheets
130 g Italian meringue
160 g whipped cream 35%

  1. Melt the soaked gelatine in the microwave.
  2. Mix together with the puree at 30 ºC.
  3. Add the Italian meringue and stir.
  4. Gently fold in the whipped cream.
  5. Use immediately.

Italian meringue

85 g egg whites
142 g sugar
48 g water

  1. Beat the egg whites.
  2. Meanwhile prepare the syrup, mixing the sugar with water and boil to 118 ºC.
  3. Pour the syrup into the egg whites.
  4. Foam until the temperature drops to 35 ºC.
  5. Use instantly for mousse.


250 g red berry puree La Fruitiere
175 g neutral glaze
8 g gelatine
375 g white chocolate

  1. Heat the puree and neutral glaze to 75 ºC.
  2. Add the soaked gelatine and mix well.
  3. Add the melted chocolate and blend together.
  4. Place in the refrigerator (4 °C) for 24 hours. Serve at 35 ºC.

Forming cakes step by step

Pour the mango mousse into silicon moulds.
Immerse the frozen red berry gel ball into the mousse.
If required, rub a small amount of mousse on the top and dip the coconut biscuit in. Freeze.
Heat the glaze in the microwave, blend and coat the frozen cakes at 35 ºC.
Thaw the cakes in the refrigerator (4 ºC) for 4 to 6 hours before serving.


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