Tropical Fusion Delight – A Vegetarian Caribbean Dream

Allergens

Eggs, Dairy (optional)

Ingredients

• 4 large eggs, separated
• 1 cup granulated sugar
• 1/2 cup all
• purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 cup coconut milk
• 1 cup heavy cream
• 2 ripe mangoes, peeled and sliced
• 3 passion fruits, halved and pulp separated
• Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat egg yolks and sugar until light and creamy.
3. In another bowl, sift together flour, cocoa powder, and salt. Gradually add this mixture to the egg yolk mixture, alternating with coconut milk. Mix well after each addition.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter gently but thoroughly.
5. Pour batter into prepared cake pan and bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
6. In a large bowl, whip heavy cream to stiff peaks. Slice mangoes and scoop out passion fruit pulp.
7. To assemble, place cake on a serving platter and trim the top to create an even surface. Split the cake into two layers.
8. Spread half of the whipped cream over the bottom layer, followed by mango slices and passion fruit pulp.
9. Top with the second layer of cake, then spread remaining whipped cream on top. Decorate with remaining mango slices and passion fruit pulp.
10. Chill for at least 30 minutes before serving. Garnish with fresh mint leaves.

Chef’s Insight

The coconut cream adds a touch of exotic island flavor while complementing the tropical fruit.

Notes

This recipe is a delightful and easy-to-make vegetarian dessert perfect for Caribbean-themed parties or gatherings.