Celebration cake

Biscuit, white chocolate lemon mousse ad mango chantilly

Ambassador Leonardo Di Carlo Pastry

Leonardo Di Carlo

Pastry chef


For 25 servings


250 g water

250 g butter

6 g fine salt

250 g cake flour

450 g eggs

16 g baking powder

600 g egg whites

600 g Caster sugar

White chocolate – lemon mousse

400 g whole fresh milk

25 g finely grated lemon zest

20 g gelatine leaves

700 g white chocolate coating (35%)

800 g Debic Stand & Overrun

Raspberry fruit glaze

400 g raspberry puree, 10% sugar

410 g caster sugar

265 g dextrose

170 g invert sugar

170 g glucose syrup 60 DE

33 g gelatine leaves, Gold-grade

160 g cocoa butter

3 g colouring powder

Tea cremeux

400 g Water

24 g Earl Grey tea

60 g Rice starch

150 g Caster sugar

360 g Mascarpone (41% fat)

6 g Gelatine leaves

Mango Chantilly

500 g Debic Stand & Overrun

50 g invert sugar

250 g mango puree (10% sugar)

Hazelnut sable biscuit

250 g Debic Crème butter

3 g fine salt

400 g cake flour

165 g hazelnuts, ground

200 g icing sugar

80 g eggs



Combine the water, butter and salt, then bring the mixture to a boil.

Add the flour and continue cooking on the heat for approx.

2 minutes.

Place in a mixer and gradually add the whole eggs, until you have a smooth and creamy batter.

Finally, add the baking powder and lighten the mixture with the meringue whipped with the sugar.

Pour 800 g onto a 40x60 silicon sheet.

Bake at 180-200°C for approximately 10 minutes with valve closed."

White chocolate-lemon mousse

Bring the milk to the boil with the lemon zest, then leave to infuse for 10 minutes.

Strain to a fine sieve, then add the softened gelatine and the chocolate coating and emulsify.

Whip the cream to soft peaks.

When the chocolate mixture has reached 35/40°C, incorporate the whipped cream.

Raspberry glaze

Combine the raspberry puree with the sugars and cook to 70°Brix, cool to 50°C, add the softened gelatine and the chopped cocoa butter and colouring.

Emulsify with a hand blender without incorporating any air bubbles.

Store in the fridge in a sealed container and mature for 24 hours.

Heat to 28/30°C before use.

Tea cremeux

Prepare an infusion with water and tea, strain, weigh the initial weight of the water again and bring to a boil with the rice starch.

Remove from the heat and add the rest of the ingredients.

Emulsify well with a hand blender.

Store in the fridge at +4°C for 2 hours before use.

Mango Chantilly

Mix together and whisk in a planetary mixer until soft peaks occur.

Pipe in the shape of a ring.

Freeze rapidly."

Hazelnut sable biscuit

Leave the butter to soften to room temperature.

Mix all the ingredients together until you have a firm, compact dough.


Assemble in a steel ring h3 cm.

Place a layer of biscuit beignet on the base, followed by the tea cream, and finally cover with the light mousse.

Freeze rapidly.

Remove from the mould and sprinkle with cocoa butter to obtain a velvety effect.

Glaze the mango Chantilly ring, position in the centre of the dessert, then place onto the disc of pure hazelnut sable biscuit.

Cut a strip of biscuit beignet 1.5 cm thick, place around the edge and decorate as shown in the photograph.