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Pineapple Passion Mousse Cake

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Discover this incredible pineapple & passion fruit mousse cake recipe! 

We have made a couple of mousse cakes in the past, but we never made an exotic one. So today is the day! For this mousse cake, we used mango, pineapple, and real passion fruits!

With its jam/confit texture, the passion fruit insert brings a punch of exotic acidity to this pastry. The pineapple mousse feels like little clouds for your tastebuds! The fruity mango mirror glaze brings a nice sweet touch to this incredible mousse cake and the softened madeleine cake brings all these different components together to make a unique and perfectly balanced dessert!

We love to make and share French pastry recipes with you and can’t wait for you to try this one! 

Bon appétit!


Difficulty: pineapple gold pineapple gold pineapple gold

Prep time: 45 mins / Cook time: 25 mins / Servings: 6 mousse cakes

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Passion Fruit Insert

3 oz (90g) - Pineapple puree

2 tsp (10g) - Xylitol

1 tsp (3g) - Pectin

2 - Passion fruit

Madeleine Cake

1 - Egg

1.4 oz (40g) - Xylitol

2 tsp (10g) - Honey

2.3 oz (65g) - Butter

2.3 oz (65g) - All-purpose flour

1 tsp (3g) - Baking powder

0.7 oz (20ml) - Milk

Pineapple Mousse

2.1 oz (60ml) - Water

2½ tsp (10g) - Gelatin powder

15.8 oz (450g) - Pineapple

2.1 oz (60g) - Xylitol

3 oz (90g) - Water

12.3 oz (350ml) - Heavy cream


Mango Mirror Glaze

5.5 oz (155g) - White chocolate

4.2 oz (120ml) - Water

0.7 oz (20g) - Gelatin powder

3.5 oz (100g) - Xylitol

3 tsp (10g) - Pectin

15.8 oz (450g) - Mango puree

2.8 oz (80ml) - Corn syrup

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Passion Fruit Insert

1 - Combine the pineapple puree, xylitol, and pectin in a saucepan (or like us a saucier pan). Give it a quick mix using a silicone whisk and bring it to a boil.

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

2 - Next, transfer the puree into a clean bowl, cut the passion fruits in half, and scoop the seeds out to finally mix them into the puree. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

3 - Once well combined, transfer to a dome silicone mold and freeze for about 4 hours (or until completely frozen). You should be able to get 6 inserts. 


Madeleine Cake

1 - Preheat your oven to 355°F (180°C).

2 - Crack the egg into a large mixing bowl, add the xylitol, and whisk until homogeneous. 

3 - Melt the butter and add it to the egg mixture alongside the honey. Then, give it a quick whisk until well combined. 

4 - Mix in the flour and baking powder using your whisk. Once homogeneous, whisk in the milk. 

5 - Finally, zest a lemon using a zester and mix the shreds in the batter. Once fully combined, transfer the batter to a baking tray lined with a silicone mat (or parchment paper), spread it evenly (1 inch thick) using an offset spatula, and bake it for about 15 minutes at 355°F (180°C).

6 - Once baked, let it cool for a couple of minutes. Use a cookie cutter to cut 6 disks out of the madeleine cake, and set them aside. 


Pineapple Mousse

1 - Combine the gelatin powder and water in a small bowl and set it aside to bloom.

2 - Next, add the pineapple, xylitol, and water to a large mixing bowl and blend until completely smooth.

Tip: Our must-have hand blender is the Braun Multiquick Technology.

3 - Then, microwave the gelatin for about 15 seconds (or until melted), and mix it in the pineapple puree.

4 - Finally, whip the heavy cream until soft peaks using an electric mixer, and gently fold it in the pineapple puree using a silicone spatula until well combined.


Assembling the Mousse Cakes

1 - Transfer the pineapple mousse into a pouring jug

2 - Unmold the passion fruit insert and set it aside. 

3 - Fill up the silicone mold up to 3/4 with the pineapple mousse. Then, carefully place the insert upside down, pour a little bit more mousse over it, and finish by adding the madeleine cake disks (also upside down). Finally, freeze overnight. 


Mango Mirror Glaze

1 - Add the white chocolate to a large glass bowl and melt in the microwave for 1 minute in 30-second intervals. Gently stir to melt any remaining lumps. 

2 - Add the gelatin to 4.2 oz (120ml) of water. Whisk them together and set them aside to bloom.

3 - Next, mix the pectin into the xylitol and set it aside.

4 - Add 15.8 oz (450g) of the remaining mango puree to a large saucepan (or like us a saucier pan) along with the corn syrup. Place it over medium heat and allow it to slowly simmer.

5 - Add in the pectin-xylitol mix before bringing the puree to a boil, while continually mixing. 

6 - Pour the boiled puree over the melted white chocolate through a sieve. Mix everything together until well combined. 

7 - Heat the gelatin in the microwave for 20 seconds to melt before stirring it into the glaze. Mix again until well combined and smooth. 

8 - At this point, add a few drops of food coloring to the glaze if desired. 

9 - Cover the surface of the glaze tightly with cling wrap and refrigerate it overnight.


The next day...


Finishing the Mousse Cakes

1 - Heat the set mango mirror glaze in the microwave at 30-second intervals until it reaches 84℉ (29℃). Then, transfer to a jug.  

2 - Unmold the frozen mousse cakes and transfer them to a cooling rack and place it over a baking tray.

3 - Pour the glaze over each mousse cake and repeat a second time to get 2 layers. Then, zest a lime over the mousse cake with a zester, and transfer the mousse cake to a serving plate using an offset spatula.


Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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