Ingredients
Almond Sponge
345 g /12.2 oz California Almond Paste
170 g / 6 oz Almond Flour
400 g / 14 oz Egg
25 g / .88 oz Egg yolks
110 g / 3.9 oz Sugar
100 g / 3.5 oz Flour
5 g / .17 oz Baking powder
135 g / 4.8 oz Butter, hot, unsalted
Lemon Zest
Vanilla
Salt

Mango Mousse
200 g / 7 oz Mango fruit juice
40 g /1.41 oz Passion fruit juice
75 g /2.65 oz Egg yolks
45 g /1.50 oz Swiss Dream Neutral
30 g /1.06 oz Butter, unsalted
150 g / 5.3 oz Egg white
150 g / 5.3 oz Sugar
50 g /1.76 oz Water

Tuiles Exotiques
125 g / 4.4 oz Icing sugar
35 g /1.23 oz Flour
90 g / 3.2 oz Passion fruit juice
50 g /1.76 oz Butter, liquid
60 g /2.12 oz Almond Flour

Preparation
Almond Sponge
Combine California Almond Paste, eggs and Almond Flour, add sugar and spice into the mass. Stir at 35°C/95°F until frothy. Finally, add flour and hot butter. Bake at 180°C/356°F for about 30 minutes.

Mango Mousse
Cook the fruit juice and add egg yolks into the juice, boil up to 86°C/187°F(cream anglaise). Stir Swiss Dream Neutral and the butter under the hot cream. Mix until Swiss Dream Neutral is completely dissolved. In a separate bowl, beat egg white and sugar. Beside, cook the sugar with water to 120°C/248°F and combine both parts. Then mix the cream into the meringuage Italienne. Fill the mass into round moulds, have 5 cm and being 3 cm high.

Tuiles Exotiques
Combine icing sugar and flour with passion fruit juice and butter liquid and Almond Flour. Spread the mass on a baking paper and bake it golden at 200°C/392°F.

Setting
Place an almond biscuit of the same size on a plate and put a dome on it.

Decoration
Garnish with fresh fruits and chocolate.

Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31307 FELCHLIN-Swiss COCOA NIBS
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31313 FELCHLIN-Swiss RASPBERRY TOPPING
#22301 FELCHLIN-Swiss LEMON ZEST
#22202 Swiss Dream Neutral
#90350 Almond Flour
#90072 Vanilla Extract