Exotic fruit yule log (passion fruit mousse, mango compote, almond sponge, coconut macaron base)

Coconut macaron base: over a water bath, heat egg whites with sugar, apple sauce and lime zest.

When the mixture reaches 122F, add the shredded coconut.

Spread into an even slab and freeze; cut into shapes (three rectangles).

Leave out 24 hours before baking; bake, then cool completely.

Apply a thin chablon layer of chocolate to the base as a protective barrier.

Viennois biscuit: whip eggs, egg yolks, sugar and almond meal on full speed for 8 minutes; transfer to a large bowl.

In the cleaned mixing bowl, make a meringue with egg whites and sugar; combine with the egg mixture and fold in the sifted flour.

Spread two sponge sheets and bake at 400F / 200C for 6 minutes.

Cool, trim and cut to the length and width of the mold; line the mold with the sponge and moisten it with passion fruit punch.

Mango compote: heat mango puree with lime juice; add the sugar and agar-agar mixture, bring to a boil and cook 2 minutes; add lime zest.

Refrigerate overnight, then smooth out with an immersion blender.

Passion fruit mousse: soak gelatin in a third of the cold passion fruit juice, refrigerate 20 minutes; warm it, add the remaining juice and keep refrigerated.

Italian meringue: cook sugar syrup to 245F / 118C (soft ball stage) and slowly drizzle it into the foamy egg whites; whip on high until the meringue cools to 77F / 25C.

Whip the heavy cream to medium peaks in the chilled mixing bowl.

Incorporate the Italian meringue into the passion fruit mixture first, then the whipped cream.

Assembly one: in the sponge-lined mold, pipe a thick rope of mango compote and fill with the mousse; freeze overnight, demold and set on the coconut macaron base. Serve as is, with exotic fruits, or covered with chocolate mousse.

Assembly two: fill the mold half full of mousse, coat the curves, add the mango compote, top with sponge and moisten with punch; cover with more mousse and freeze overnight.

Demold and glaze; thaw overnight in the refrigerator and decorate with chocolate barks and exotic fruits.