Our inspirational recipe for Roxy cake with exotic fruits

Dessert Mousse Pineapple


Exotic mousse

14 g Powdered gelatin

100 g Water

300 g Passion fruit purée

100 g Banana purée

100 g Mango purée

850 g Debic Végétop, sweetened

Stewed pineapple

75 g Debic Cream

1 Pineapple

1 Vanilla pod

100 g Cane sugar

50 g Rum, Saint James 54°

Chocolate sponge

240 g Egg yolk

200 g Sugar 1

250 g Egg whites

40 g Sugar 2

50 g cacao powder

40 g Potato starch

60 g Flour

100 g Debic Cream

Assembly and finish

Coating jelly


Sponge roulade

Exotic fruit


Exotic mousse

Mix the powdered gelatin with the water and soak for 30 minutes.

Mix the fruit purées.

Melt the gelatin mixture and mix this with some of the fruit purées.

Then mix this in well with the rest of the fruit purées.

Fold this into the whipped sweetened Debic Végétop.

Stewed pineapple

Heat the Debic Butter Crème and stew the pieces of fresh pineapple and split vanilla pod.

Sprinkle with cane sugar and caramelise slightly.

Add the rum and reduce until the alcohol has evaporated.

Chocolate sponge

Beat the egg yolks with the sugar (1) until foamy.

Then beat the egg whites and sugar (2) until you have a snow.

Sift the cacao powder, potato starch and flour.

Carefully fold in all the ingredients.

Finally, mix in the Debic Butter Crème.

Spread onto baking trays and bake at 200°C for 12 minutes.


Line stainless steel rings with plastic sheets.

Put a layer of chocolate sponge in the bottom and cover with the stewed pineapples.

Pour half of the exotic mousse on top.

Add a second layer of chocolate sponge and fill the ring mould with the rest of the mousse.

Smooth over and leave to set in the freezer.

Finishing touch

To decorate, coat the top with a layer of jelly and a few drops of caramel.

Wrap a band of sponge around the outside and finish with exotic fruit.