Make the coconut macaroon base by heating egg whites, sugar, applesauce, and lime zest over a water bath. Once the mixture reaches 50°C, add shredded coconut and spread evenly into a thin slab. Freeze until firm.
2
Let the coconut macaroon cool completely. Apply a protective layer of chocolate to the top and bottom using the shablon technique.
3
Prepare the Vienna sponge by whipping whole eggs, egg yolks, sugar, and almond meal on high speed for 8 minutes. Transfer to a large bowl, then whip egg whites with sugar separately to make meringue. Fold the meringue into the almond mixture along with sifted flour.
4
Prepare two sponge sheets and bake at 200°C for 6 minutes. Cool completely and trim to match the length and width of your mold.
5
Make the mango compote by heating mango puree with lime juice, add sugar and agar-agar mixture, bring to a boil and cook for 2 minutes. Stir in lime zest and refrigerate overnight. Blend with an immersion blender until smooth.
6
Prepare the passion fruit mousse by blooming gelatin in one-third of the cold passion fruit juice and refrigerate for 20 minutes. Warm the gelatin to dissolve, then add the remaining passion fruit juice and chill.
7
Make Italian meringue by cooking sugar syrup to about 118°C (soft ball stage) and slowly drizzle into whipped egg whites. Continue whipping until the meringue cools to 25°C.
8
Transfer Italian meringue to a separate bowl. In a chilled mixing bowl, whip heavy cream to medium peaks. Fold the Italian meringue into the passion fruit mixture first, then fold in the whipped cream.
9
Assembly method 1: Line the mold with Vienna sponge sheets and moisten with passion fruit juice. Pipe a thick layer of mango compote and fill with passion fruit mousse. Freeze overnight, unmold, and place on top of the coconut macaroon base.
10
Assembly method 2: Fill the mold halfway with mousse, coat the sides with mango compote, add the sponge layer and moisten with juice, then cover with more mousse. Freeze overnight, unmold, and glaze with chocolate.
11
Freeze overnight in the refrigerator. Decorate the finished yule log with chocolate pieces, exotic fruits, and other embellishments.
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