Any ideas for a tropical plated dessert(s) and flavors?

I have a baking final coming up soon (college) and we have to make a fancy plated dessert(s) (and other components if we like). I want to use tropical flavors (mango, lime, passionfruit, etc), but I just dont know what dessert to choose. I'm trying to challenge myself, but at the same time not get in over my head...any ideas? (I have no professional experience, but I can bake pretty well) I basically have 2 days, (5 hours each day) to make the dessert then the chef grades it. I'm freaking out honestly.

Nae Nae
  • Posted by: Nae Nae
  • November 27, 2017


foofaraw November 29, 2017
Mango & Passion Fruit Mousse Cake Recipe

Mango Mousse Cake (this actually looks pretty simple and looks gorgeous)

Mango Mousse Cake
Nae N. November 30, 2017
These are all good ideas thank you
Sophia R. November 29, 2017
If you want something simple yet delicious I would suggest making a tres leches but swapping out the unsweetened evaporated milk for coconut milk and topping the tres leches cake with a layer of dulce de leche and shaved toasted coconut on top of the whipped cream and serving a tropical fruit salad (mango, papaya, passion fruit etc.) on the side. I have yet to meet anyone who does not like tres leches cake!
HalfPint November 28, 2017
Taking from the first season of the Great British Baking Show that I saw: Baked Alaska with tropical flavored ice cream/sherbet/sorbet.

Voted the Best Reply!

702551 November 28, 2017
One that stands out for me would be Fredy Girardet's passion fruit soufflé. If you punch in "passion fruit souffle Girardet" into your favorite Internet search engine, you should be able to find an online recipe in English.

The original recipe is in his French language cookbook.

The restaurant has changed hands a couple of times since his retirement, but when Fredy was running it, it was arguably one of the best restaurants in the Western Hemisphere despite the fact that it had zero Michelin stars (the Michelin Guide did not provide star ratings to restaurants in the Lausanne area).

The recipe itself is rather simple, the ingredient list very short. Being a soufflé, it doesn't require much time to make.
702551 November 28, 2017
After more observation, one online version

suggests cooking for about 15 minutes in a 190C oven.

The recipe in the cookbook says about a dozen minutes in a 250C oven so you should experiment with that.

From the cookbook, Girardet's handwritten note: "Un des plats les plus demandés à Crissier" ("One of the most requested dishes at Crissier" -- the restaurant town's name).
creamtea November 28, 2017
I remember when 60 minutes did a segment about that. One of the anchors was given a fabulous meal at "the worlds finest restaurant." Not to date myself, but I think I was in high school or college....
Nae N. November 30, 2017
Short and simple I love it! I will look into this, thank you!
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