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Tropical Mango, Coconut and Pineapple entremet


Come and join us in this hands-on and interactive class and learn how to make a tremendously delicious entremet incorporating tropical flavours, learning foundation skills that will assist you in your journey of creating artful patisserie. 

You will learn how to design a mousse based cake from the beginning, incorporating layers whilst considering textures and flavour combinations. 

We have designed this class in such a way that you will be able to replicate the cake both at home or in a professional environment. 

What you will learn: 

  • how to make a coconut dacquoise
  • how to make a tropical confit, incorporating bananas, oranges and pineapples
  • how to make Italian meringue 
  • how to make a smooth and balanced mango mousse suitable for cakes 
  • how to make a frosted coconut crunch 
  • how to use pectin NH, which is a vegan gelling agent that can be frozen, unlike agar
  • how to make a perfectly shiny glaze
  • how to glaze an entremet like a professional 
  • how to make chocolate garnishes to complete your creations with finesse. 

You will leave this class with your own Tropical mango & coconut entremet in hand as well as a detailed recipe book so that you can recreate the cake again and again!  


Entry Requirements

There are no entry requirements for this course.


1 day



Choose your start date


Saturday, 12 May 2018



Attendance dates

12 May 2018