Chocolate coffee sponge:
Sift together the dry ingredients.
Melt the butter and allow to cool.
Whisk the egg whites until ﬁrm peaks form, gradually add the sugar, beating until the egg whites are smooth, shiny and stiff peaks form.
Gently fold in the egg yolks, coffee extract and cooled butter with a spatula.
Incorporate the dry ingredients. Fill a 16 cm diameter ring mould ¾ full with the mixture and bake for 20 to 25 minutes at 175°C.
Passion fruit coffee mousse:
Place the gelatine in a bowl of cold water until softened, then remove the gelatine from the water and squeeze to remove excess water.
Whisk the cream until stiff peaks cling to the whisk.
Bring to a boil the passion fruit purée, coffee, and sugar.
Remove from the heat and add the gelatine.
Place in a bowl and cool to 23°C. Fold in the whipped cream with a spatula to obtain the texture of a light cream.
In a ring mould of 16 cm diameter and 4.5 cm high, place a layer of chocolate coffee biscuit, the passion fruit coffee mousse and ﬁnish with a layer of chocolate coffee biscuit. Place in the freezer.
Mix Passion fruit Stufﬁng and Transparent jelly together
On a rack, place the disc of Chocolate coffee sponge .
On top of this place the Chocolate coffee sponge garnished with passion fruit coffee mousse. Pour the glaze over the entremets, smooth over with a spatula and transfer to a cake slide.
On the top place white chocolate coloured yellow.