How to make it

  • Prepare a silicon baking sheet and draw 2 24cm circle on each. Set aside. Set racks in the lower third of the oven and preheat to 300°F (145°C).
  • Place the nuts in a food processor fitted with a metal blade and pulse until coarsely ground.. In a bowl, combine the nuts with 1 cup of the sugar and the cornstarch.
  • In the bowl of an electric mixer, use the whisk attachment on medium-low speed to whip the egg whites and salt until white and frothy, about 2 minutes. Increase the speed and slowly beat in 1/4 cup of sugar in a stream until the whites form firm peaks. Beat in the extracts. Slowly fold the nut mixture into the whites with a rubber spatula until thoroughly combined. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain round tip and pipe the meringue on the prepared pans into spirals starting at the center of each circle. Bake the dacquoise layers until they’re golden and firm, about 90 minutes, rotating the pans halfway through baking. Cool on racks.
  • To make the truffle topping, place the cream in a pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Allow to cool slightly, then add the white chocolate pieces, and stir until melted and combined.
  • Remove the pan from the heat and stir until almost cool, then stir in the cream cheese (room temperature).
  • Mango layer:
  • Add the gelatin to cold water and let it soften. Meanwhile whisk together yogurt and mango puree in a bowl till they are combined well together.
  • Heat cream in a pot. Add vanilla essence and sugar. Whisk very lightly to mix. When the cream comes to a boil, remove from heat and add softened gelatin.
  • Stir well till the entire gelatin is dissolved. Add the cream to the mango yogurt mixture and whisk well.
  • Pour in a 20cm glass dish and refrigerate for 3-4 hours.
  • Assembly:
  • Place the 24cm dacquoise disc into a loose bottom cake ring. Pour 1/3 of the white chocolate mixture over. Top with the sponge cake layer. Pour another 1/3 of the white chocolate mixture. Dip the 20cm mango glass plate in hot water for 30 seconds and flip the pana cotta disc over the white chocolate mousse. Finish with the last 1/3 of the white chocolate mousse. Chill overnight and decorate with cocoa powder hazelnut praline on the sides.
dacquoise   Close
silicon sheet   Close
egg white   Close
fold nuts   Close
piped   Close
mango pana cotta   Close
add yogurt to mango puree   Close
add gelatin to cream   Close
mix with mango mix.   Close
pour in 20cm glass dish   Close
make white choc. truffle layer   Close
mix cheese with white choc. mix   Close
pour over dacquoise   Close
sponge layer   Close
white choc. mix again   Close
mango p.cotta layer   Close
chilled   Close

Reviews & Comments 12

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  • Nougatbaking 8 years ago
    is tortina ur store??i love this store:)
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    " It was excellent "
    magali777 ate it and said...
    Ahmed, this is incredible! as you said, irresistible! wow! every time you impress me even more! thanks for sharing!!!
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    " It was excellent "
    brianna ate it and said...
    As usual Ahmed you have shared with us the most wonderful dessert. It's so good to see your recipes again, they are always mouthwatering. A very big 5 forks & flagged beautiful.
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    " It was excellent "
    mistmaker ate it and said...
    Wow this looks so good!! Am going to have to try it. :D
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    " It was excellent "
    midgelet ate it and said...
    you always have fantastico recipes!!
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    " It was excellent "
    elgourmand ate it and said...
    So Ahmed, Mr. Magic strikes again. The only sadness in reading your recipes and seeing the pictures is knowing I'll never taste one of them. I don't bake and no one in Samoa will ever even come close to duplicating one of your creations. Not to worry, I always make sure I have a decent sized hunk of my mediocre home made fudge to ease the pain. Grazzi. RJ
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    " It was excellent "
    minitindel ate it and said...
    WOW WEE FANTASTIC AHMED AS ALWAYS you are the baker of desserts......... the king!!!!! lol
    love it
    beautiful pictures and dessert ahmed

    hugs tink
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    " It was excellent "
    selna ate it and said...
    WOW! just looking at the pictures are making me drool! i will definitely attempt at making this. probably wont turn out as good as yours though!
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    " It was excellent "
    peetabear ate it and said...
    what a marvelous sounding and beautiful is so good to have you back sharing your creations with us... five forks and flagged..
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    " It was excellent "
    sugarmama ate it and said...
    Just by looking at the pictures I like it already... another scrumptious masterpiece Chef!
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  • 22566 9 years ago


    Wishing you and your family the best.

    Kind Regards

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    " It was excellent "
    m2googee ate it and said...
    Goodness, Ahmed, I only wish I could visit your bakery and have a slice of this! Looks fabulous!!!
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