White Chocolate and Passionfruit Entremet with a Chocolate Christmas Tree Centre Piece by Kirsten Tibballs

This recipe was provided and performed by Kirsten Tibballs at the 2018 Cake Bake & Sweets Show!

Coconut Cake

  • 195g    egg whites
  • 10g      egg albumen powder
  • 85g      icing sugar
  • 175g    caster sugar
  • 130g    shredded coconut
  • 100g    plain flour
  • 40g      Bulla Thickened Cream 35% Fat


  1. Whisk the egg whites and egg white powder to a medium to firm peak and gradually add the caster sugar in a slow continuous pour. Continue to whisk for a minute until the sugar dissolves.
  2. Gently fold in the dry ingredients with a spatula. Warm the cream to 40°C, fold into the mixture. Spread into the Flexipan disc mould (FP00118, 166mm).
  3. Bake at 210°C for 8-10 minutes. Once cool remove the skin off the sponge.

Pate Bombe Coconut Mousse

Appareil à bomb

  • 60g      egg yolks
  • 60g      honey

Italian Meringue

  • 94g      egg whites
  • 130g    honey
  • 363g    Bulla Thickened Cream 35% fat, semi whipped
  • 33g      desiccated coconut
  • 11g      gold gelatine sheets


  1. Create the appareil bombe by whisking the honey and egg yolks over a double boiler until it reaches 85°C.
  2. Separately, create the Italian meringue by boiling the honey to 120°C and pouring is into the egg whites that have been whisked to a soft peak, continue to whisk until it reaches room temperature.
  3. Mix the Italian meringue with the appareil bombe, then fold through the semi whipped cream, add the pre-soaked and melted gelatine sheets and the coconut.
  4. Set up and deep freeze

Mango Compote

  • 1          large mango
  • 1/2       Heilala Vanilla Bean
  • 1g        freshly grated nutmeg
  • 15g      unsalted butter
  • 15g      caster sugar


  1. Dice the mango and place in a saucepan with the cut and scraped vanilla bean, nutmeg, butter and caster sugar.
  2. Place on a medium heat and sauté for a few minutes until the sugar dissolves.

Condensed Milk Glaze

  • 390g    water
  • 780g    caster sugar
  • 780g    liquid glucose
  • 520g    condensed milk
  • 312g    gelatine solution
  • QS        Americolour Red Gel Colour
  • 780g    Callebaut White Chocolate W2 28%


  1. Combine the water, sugar and glucose in a saucepan and cook to 103°C.
  2. Add the condensed milk and gelatine solution and combine. Pour over the chocolate and blend, then add the colour and combine.
  3. Use the glaze at 32°C.


  1. Once the skin has been removed from the sponge and the mango compote has cooled down, spread an even layer of the mango compote on top of the 2 sponges and freeze.
  2. Transfer your coconut mousse to a piping bag and pipe the mouse half way into the Universal mould. Spread the mousse up the sides of the mould with a spoon, this will eliminate any air bubbles.
  3. Unmould the frozen sponge layer and place the mango side facing the mousse. Add another layer of mousse, leaving enough room for the final sponge layer. Pressing down on it slightly to ensure it is in place and freeze for 6-7 hours or 24 hours if possible.
  4. Using a blast freezer, it will take up to an hour and half.