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Ingredients

Bavarian Mousse

• 3 tbsp milk
• 2 leaves gelatin
• 200ml milk
• 115ml heavy cream
• 5 egg yolks
• 50g sugar
• 1 tsp vanilla extract
• 227g dark chocolate

Pistachio sponge

• 2 egg yolks
• 20g fine sugar
• 26,6g vegetable oil
• 33,3g milk
• 40g cake flour
• 10g pistachio nuts (grinded)
• 2egg whites
• 25g fine sugar
• pintch cream of tartar

Nutty filling

• 50g cashew nuts
• 40g walnuts

Caramel Sauce

• 200g Sugar
• 125g Cream
• 71g Butter
• Pinch of salt

Tropical Pina Colada

• 1 Whole pineapple
• 20g white rum
• 50g coconut milk
• 5g agar agar

Chocolate "Glaze"

• 500g dark chocolate
• 7 leafs gelatin
• 30g glucose
• 1l Cream

Short Bread

• 214g flour
• 214g butter
• 64g icing sugar
• 64g corn flour

Sugar Work

• 100g sugar
• 30g water
• 15g glucose

Vanila Ice Cream

• 500g condensed milk
• 198.45g heavy cream
• Vanilla deli paste TT
• Pinch of salt

Chocolate Cookie Clumble Garnish

• 40g brown sugar
• 22g castor sugar
• 45g flour
• 14g baking powder
• 30g chocolate chips
• 37g butter
• 1/2 egg

Method

Bavarian Mousse

1. Bloom gelatin in cold water.
2. Double boil dark chocolate
3. Simmer cream and milk into a medium sauce pan on low heat.
4. Whisk the egg yolks and sugar.
5. Temper egg yolks.
6. Return the pot to low heat, stir and keep aside.
7. Fold in your gelatin

FILLING - First layer - Pistachio sponge

1. Cream egg yolks and sugar. Add oil, milk.
2. Sift dry ingredients into the mixture.
3. In another bowl of egg white, add cream of tartar. Gradually add in the sugar until stiff peaks formed.
4. Fold egg whites into the batter.
5. Bake at 150°C for 30 min.
6. Let the cake cool completely and start shaping.

FILLING - Second layer - Nuts & Caramel sauce

1. Roast nuts
2. Chop roasted nuts roughly. Set aside
3. For the caramel sauce - Cook sugar on low heat. Add butter, cream and salt

Tropical Pina Colada

1. Finely chop pineapple.
2. Combine rum, pineapple and coconut milk.
3. Reduce under low heat.
4. Set aside to cool off.

Top layer - Chocolate "Glaze"

1. Bloom gelatin in cold water.
2. Double boil chocolate.
3. Add cream and glucose.
4. Fold in gelatin. Off heat and set aside.

Under layer - Short Bread

1. In a mixing bowl, combine all your ingredients beat till smooth.
2. Prick and cut.
3. Bake at 150°C for 20 mins

Sugar Work

1. Combine all ingredients and reduce under low heat.
2. Cook until the caramel is amber colour.
3. Whip the strands of sugar back and forth quickly across the rolling pin

Vanila Ice Cream

1. In a mixer, whisk cream till soft peaks.
2. Fold in the rest of the ingredients.
3. Mould and freeze

Chocolate Cookie Clumble Garnish

1. In a mixing, combine wet ingredients.
2. Add flour, baking powder and chocolate chips.
3. Bake at 165°C for 20mins.
4. Crush when cooled

For Garnish

1. 2 Strawberries
2. 5g dark chocolate
3. (2x2) 2 green leaves