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Coconut Meringue
Method: Prepare a French meringue with eggs whites and sugar. Fold in coconut and icing sugar. Spread on full sheet pan; bake at 325ºF for 40 minutes.

Biscuit Jaconde Décor
Method: In bowl, mix eggs to break up. In separate bowl, combine powered sugar, pastry flour and almond meal; mix until combined. Add dry mixture to eggs; mix on high speed for about 4 minutes until light and fluffy. Fold in melted butter. Prepare a dense French meringue with egg whites and sugar. Fold meringue into egg batter. Spread evenly on Silpat-lined full sheet pan. Immediately bake at 400ºF for about 4 minutes per side, or until cake is set and barely browned.

Mango/Passion Fruit Mousse
Method: Prepare Italian meringue by bringing 16.5 oz. sugar and water to 250ºF; pour syrup into firm peak meringue made with egg whites and remaining sugar. Whisk until completely cool; set aside. Whisk cream to soft peaks; set aside. Soak gelatin sheet in cold water for 5 minutes. Drain; melt. Temper melted gelatin into passion fruit and mango purées. Fold puée/gelatin mixture into Italian meringue; fold in cream.

Mango Mirror
Method: Soak sheet gelatin in cold water. Drain. Melt gelatin; temper with simple syrup and mango purée. Cool. Gently reheat.

To assemble: Line 1.5-oz. plastic molds with acetate strips, then, ¾-inch strips jaconde. Place small piece coconut meringue in bottom. Top with 1 piece fresh mango. Pipe mango/passion fruit mousse into molds to cover coconut meringue and mango pieces. Freeze. Unmold; top with mango mirror.

Chef’s note: To create a décor design, spread chocolate tuile mixture through stencil onto Silpat. Freeze. Bring out at last moment; cover with joconde batter just before baking.