Coconut Entrement with Raspberry jelly insert, Chocolate Mousse, and Caramalized pistachio daquoise


So here you guys have an Entrement! This is one of my absolut favourite types of cakes, although as it takes forever to make, i don’t make it often! But when I do, I’m drooling over it before its even done! if you have patience and energy, time and persistence, then try it out! Its beautiful! It is a coconut mousse, with a dark chocolate mousse insert and a raspberry jelly insert with a caramelised pistachio daquoise on the bottom. Plus It has the most talked about decorative design, the mirror glaze! If you want to make this, make sure you plan your time, it takes a while, its an over-night cake, so if you ever have someone or people that you really want to impress, then try it out! Trust me, neither you nor they will ever forget it! 😉

Here’s how you make it!


Coconut Mousse :  

Chocolate Mousse : 

  • 150g dark chocolate
  • 100g caster sugar
  • 1 tsp glucose syrup
  • 2 tablespoons water
  • 2 egg whites egg whites
  • 100 millilitres cream, whipped 

Raspberry Jelly :  

  • 125ml (1/2 cup) raspberry juice – press fresh raspberries through a sieve to get rid of the seeds and extract the juice (needs about 170-200g fresh raspberries)
  • 1 tbsp sugar, or more to taste (i like mine really tart, so i only add 1 tbsp, but its totally up to you!)
  • 1 1/2 (3g) gelatine sheets

Pistachio Dacquoise : 

Mirror Glaze :

Recipe you will find here –> mirror glaze


We are going to start with the inserts and base. Then the coconut mousse.

Raspberry Jelly insert :

  1. Soak the sheets of gelatine in a bowl with a good quantity of cold water for about 5 to 10 minutes, till softened.
  2. Stir the raspberry juice and sugar or maple syrup/honey in a small saucepan and bring just to the boil.  Take off heat.
  3. Squeeze the gelatine in your hand to get the excess water out then add to the raspberry mixture and whisk till it dissolves.
  4. Pour into a clean bowl and wait for it to cool to room temperature or 30°C/86°F then pour carefully into the pastry case or mould (if it starts setting too much just warm it again on a bain marie and stir to bring it back to a more liquid state).
  5. Place into a 6 inch silicon mould, if you dont have a silicon one, then in a regular 6inch pan, cover it with clingfilm/plastic wrap and then pour it into there.
  6. Place in the freezer to set, between 30 to 40 min until set.

Chocolate Mousse : 

  1. Melt the chocolate and set aside to cool, then fold in whipped cream.
  2. Whip your egg whites until stiff.
  3. In a small saucepan bring to a boil the sugar and water, until the sugar then add the sugar syrup and water in a saucepan, stir until it boils, wash down sides of the pan with pastry brush and water. Boil unstirred until temp reaches 120C (248 degrees Fahrenheit). Then whisk the egg whites on high speed and pour in the sugar syrup in a thin stream. Whisk until cooled.
  4. Then fold in the egg white merengue into the chocolate/whipped cream.
  5. Place into the fridge until the raspberry jelly insert is stiff.
  6. Once stiff, take out and pipe in the chocolate mousse directly ontop. Place back into the freezer and let stiffen.

Pistachio Dacquoise : 

  1. Blend the ground pistachio, brown sugar, and almond flour together – making sure there are no clumps of the brown sugar. Put aside.
  2. Take your egg whites, and start mixing with a hand mixer or a stand mixer, until fluffy with soft peaks. Then beat the egg whites on high and add in the sugar quarter by quarter until fully incorporated and the meringue becomes glossy with stiff peaks.
  3. Once ready, fold in the pistachio, almond & brown sugar mixture, carefully, making sure that you dont de-fluff the merengue (so that it doesn’t lose much air).
  4. Pipe it out on a tray roughly the size of your 6 inch pan (draw the outline of your pan with a pencil on a baking sheet, turn it upside down and lay it on the tray then pipe ontop of that following your line and filling it fully).
  5. Bake on 200C for 12-15min. Once ready, take out and leave to cool completely. The merengue should have risen a little which means you will cut out the shape you need, which I explain further down, in ‘assembling’.

Coconut Mousse : 

  1. Bloom the gelatin in cold water.
  2. Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla.
  3. When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 116C.
  4. While the sugar syrup cooks, whip the whites until fluffy.
  5. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff.
  6. To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue.

For the mirror glaze follow this link –> mirror glaze 

Assembling : 

Take out your chocolate mousse and raspberry jelly insert. Cut out roughly 1 inch smaller size than your 6 inch cake pan. For your pistachio dacquoise, cut the exact same size of your 6 inch pan in a neat cut. Warm your knife if your dacqouise is a bit sticky (which it should be otherwise it isn’t a proper dacquoise 😉 )

Pour just over half of your coconut mousse into your pan which is eaters silicon or a regular cake pan (6inch) lined with plastic wrap / cling film. Then place your chocolate mousse/ raspberry jelly into the center on the mousse and press down so it goes in but not all the way. Some of your coconut mousse should flow over to your fingers. Then take the rest of your coconut mousse and pour ontop to cover completely making sure you leave just under 1/2 space at the top for your dacquoise which you place there now.

Place back into the freezer and leave over night if your can or for at least 4 hours until everything is completely stiff – I always leave mine overnight.

Now your ready to glaze your cake. Follow this link to see how to glaze.

And voila! Your very hard, extremely time consuming but freaking amazing cake is ready!!! 🙂 Enjoy!


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