1. Coconut dacquoise recipe:
Preheat the oven to 170° on the fan setting.
Whisk the egg whites until frothy, then add the sugar in 3 goes to obtain a smooth, glossy and firm meringue texture.
Using a spatula, gently fold the almond powder and coconut into the meringue.
Pour the biscuit mix onto the baking paper or a silicone mat and spread using an angled spatula until you have an even 2-cm thick layer of biscuit.
Bake for 15 minutes (approx.) but check the colour of your dacquoise, which should be golden, soft to the touch but must not stick to the finger.
Remove from the oven and leave to cool at room temperature before carefully removing from the baking paper.
Cut out 1 rectangle that is 1 cm smaller on each side than the size of your tin.
2. Mango insert recipe:
Start by mixing the sugar and pectin in a bowl and set aside. Cut the fresh mango into small pieces.
Heat the coulis, fresh mango pieces and glucose in a saucepan over a low heat. Start mixing with a whisk. When the mixture has reached 60° add the sugar and pectin mixture in a stream.
Bring to the boil and stir for 2 to 3 minutes.
Pour your insert onto a silicone mat with raised edges or a baking tray, and freeze for 1 hour or until completely frozen.
3. Vanilla bavaroise recipe:
Rehydrate the gelatine leaves in a bowl of cold water.
Pour the milk into a saucepan. Split the vanilla bean lengthways and, using a knife, remove the seeds. Add the seeds and bean to the milk and heat to infuse the milk with the vanilla.
At the same time, mix the egg yolks and sugar in a bowl.
When the milk starts to steam, pour half the milk over the egg-sugar mixture and stir. Then pour the mixture back into the pan containing the rest of the milk. Cook over a low heat, stirring until it reaches 82°C.
Remove from the heat and add the rehydrated and squeezed dry gelatin.
Pour the crème anglaise into a container, cover with cling film and leave to cool.
When the crème anglaise is cold, remove the spent vanilla pod and slacken the crème using a whisk.
Whip the cold cream with a mixer, then gently fold the whipped cream into the custard. Chill until ready to use.
4. Assembling the yule log:
Line your mould with ¾ of the vanilla bavaroise. Pat the mould well to distribute the cream evenly.
Take your mango insert out of the freezer and cut out a rectangle 1 cm smaller on each side than the size of your mould (or two rectangles depending on the desired thickness). Place your mango insert in the mould and press down so that the cream rises to the top.
4. Turning out the yule log and decorating it:
Remove the log from the freezer and carefully turn it out. Defrost for 30 minutes in the refrigerator.
Meanwhile, heat the oven to 180°C. Spread 150 g of grated coconut out on a baking tray or in a rectangular dish and bake for 5 to 10 minutes until golden brown, keeping a close eye on the colour.
Once the coconut is toasted, add 150 g of grated, untoasted coconut.
Cover the yule log in the coconut mix and decorate with the silver sugar beads.
Allow the yule log to defrost for 4 hours minimum in the refrigerator before serving.