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Mango Saint Marc | Patisserie Makes Perfect

Mango Saint Marc

Patisserie Makes Perfect
This is a really effective looking simple layered entremet made up of two layers of sponge cake filled with a mousse and bavaroise filling. To make this entremet you need a 20cm x 6cm round cake ring, some food grade acetate, a stand mixer and a palette knife.
Prep Time 1 hr 30 mins
Cook Time 40 mins
Total Time 2 hrs 10 mins
Course Patisserie
Cuisine French
Servings 8


  • ***Vanilla Joconde***
  • 290 g Egg Whites approx 10 eggs
  • 100 g Icing Sugar sifted
  • 100 g Ground Almonds
  • 100 g Plain Flour sifted
  • 2 Tsp Vanilla Extract
  • 50 g Caster Sugar
  • 50 g Butter melted and cooled
  • ***Sugar Syrup***
  • 70 g Amaretto
  • 30 g Water
  • 30 g Caster Sugar
  • ***Chocolate Mousse***
  • 100 g Dark Chocolate 70% cocoa solids chips or chopped
  • 45 g Caster Sugar
  • 20 g Egg Yolk
  • 50 g Egg
  • 200 g Whipping Cream
  • ***Mango Bavaroise***
  • 250 ml Mango Puree
  • 40 g Egg Yolks
  • 40 g Caster Sugar
  • 6 g Leaf Gelatine
  • 225 ml Whipping Cream
  • ***Glaze***
  • 50 g Water
  • 35 g Liquid Glucose
  • 30 g Caster Sugar
  • 2 g Pectin
  • 0.5 g Citric Acid
  • ***To assemble***
  • 50 g Icing Sugar
  • Edible flowers
  • Fresh Mango


  • Line two baking trays that are at least 25 x 25cm with baking parchment. Preheat the oven to 220C/200C Fan/Gas Mark 7.
  • Put 160g off the egg whites into a bowl and add the icing sugar, ground almonds, vanilla extract and flour. Stir until everything comes together and forms a paste.
  • In the bowl of a stand mixer add the remaining egg whites and and whisk to soft peaks. Slowly add the sugar a little at a time while still whisking the eggs. Keep whisking until you have a smooth glossy meringue that is at stiff peak stage.
  • Fold a spoonful of the meringue into the paste to loosen it, then fold in the remaining meringue and gently mix together.
  • Fold in the melted butter and stir until combined.
  • Divide the mixture evenly between the baking trays and spread it out using a spatula.
  • Bake for 8-10 minutes then transfer to a wire rack and leave to cool.
  • Next make the sugar syrup, place all the ingredients in a small bowl, set aside to dissolve for at least 10 minutes.
  • To make the chocolate mousse, put the chopped chocolate into a bowl and place it over a pan of simmering water, allow the chocolate to melt and then set aside to cool.
  • Put the sugar, yolk and egg in the bowl of a stand mixer and place it on top of the pan of boiling water. Cook for about 10 minutes whisking continually until the mixture reaches 65C.
  • Transfer the bowl to the mixer and whisk for about 5 minutes until the mixture looks thick and moussey. This will take about 10 minutes.
  • In a separate bowl, whisk the cream until it's thick, fold the egg mixture into the melted chocolate and then fold in the whipped cream until it's smooth and combined.
  • Take a 20cm x 6cm cake ring and cut out two circles of sponge cake, place the cake ring on a board or baking tray that will fit into your fridge. Line the sides of the ring with food grade acetate and place a layer of sponge cake in the bottom of the cake ring.
  • Brush half the syrup over the top of the cake so that it's fully saturated then spread all of the chocolate mousse over the cake. Using a palette knife spread it evenly and chill for at least 30 minutes to firm up.
  • Next make the bavaroise, heat the mango puree in a saucepan and bring to a boil.
  • In a separate bowl whisk the egg yolks and sugar until they are well combined and pale.
  • Pour half the mango puree into the egg mixture and mix well, return the mixture to the pan and stir until it thickens.
  • When the mixture reaches 82C remove it from the heat.
  • Soak the gelatine in a bowl of cold water until it softens, squeeze out the excess water and stir the gelatine into the mango custard.
  • Decant the custard into a bowl and allow it to cool, whip the cream until stiff peaks and then mix in the cooled custard until it is mixed evenly.
  • Spoon the mango bavaroise on top of the chocolate mousse and level it with a spatula. Lay the sponge on top and brush with the remaining syrup, chill for 6 hours or overnight.
  • To make the glaze put the water and liquid glucose into a small pan and heat until 40C. Mix the sugar and pectin in a small bowl then add to the pan. Bring to a simmer and cook for 1 min then stir in the citric acid and cook for a further minute.
  • Leave the glaze to one side to cool, take the Saint Marc from the fridge and dust the top with icing sugar.
  • Using a chef's blowtorch brulee the top of the cake, so that it begins to caramelise. Remove the cake ring, it should just slide off, then peel off the acetate.
  • Using a pastry brush glaze the top of the cake with the clear glaze and decorate with pieces of mango, fresh herbs and the edible flowers.


To make this entremet you need a 20cm x 6cm round cake ring, some food grade acetate, a stand mixer, a sugar thermometer and a palette knife.