Baking Step:

1. Mix the instant coffee powder and hot water together in a small bowl and set aside.
2. Combine cream cheese and sugar in a mixing bowl. With a paddle, mix for 1 min at slow speed then scrap the bowl. Change to medium speed and mix for min until the sugar is incorporate.
3. Whisk together dairy cream and Mauri Non-Dairy Whip Topping for 2 mins at high speed until achieve medium soft peak.
4. Split the whipped cream into 2 parts. Fold cream into the cream cheese mixture part by part until well combined. Set aside for assemble. 

Assembly:

1. Prepare 6 glass cups, put 3 pcs of Marie biscuit into each cup and pour in 30g of coffee to soak. Pipe in 45g of mousse. Repeat with another layer. 
2. Lastly, dust with cocoa powder. 

Cake Base Baking Step:

1. Preheat oven to 200°C.
2. Whisk all ingredients except corn oil for 1 minute at slow speed and then continue mixing for 6 minutes at high speed.
3. Blend in corn oil at low speed for 1 minute. Pour batter into desired baking trays.
4. Bake for 12 – 15 minutes. Check the cake with a skewer for doneness. The skewer should come out clean if the cake is done. 
   
   

Raspberry Mousse Baking Step:

1. Heat raspberry puree, sugar and water until it begins to boil.
2. Stir in glucose until well mixed.
3. Add in soaked gelatine and stir until gelatine dissolves. Set aside to cool.
4. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
5. Put mixture into desired mould and keep in refrigerator until set. 

Assembly:

1. Place Raspberry mousse into desired mould (semi circle mould).
2. Add chocolate sponge cake into the middle of the mould.
3. Fill the mould with raspberry mousse until full.
4. Keep in refrigerator until set. Remove from mould for decoration.
5. Lastly, place on top of Chocolate Sponge Cake 

Product Method:

1. Using whisk, whip Group B at high speed until achieve soft peak.
2. Mix Group A together until homogenous.
3. Fold in Group C into the mixture.
4. Freeze for minimum 4 hours before serve.

Product Method:

1. Using whisk, whip Group C at high speed until achieve soft peak
2. Mix Group A and B together until homogenous and mix into Group C at low speed.
3. Freeze for minimum 3 hours before serve. 

Product Method:

1. Using whisk, whip Group B at high speed until achieve soft peak.
2. Mix Group A together until homogenous.
3. Fold in Group C into the mixture.
4. Freeze for minimum 4 hours before serve.

Tart Base Baking Step:

1. Preheat oven to 160°C.
2. Soften the butter in the mixer using beater attachment.
3. Add in mixture of egg and egg yolk.
4. Add in the premix and mix well. Do not overmix.
5. Remove the dough and form into desired shape
6. Bake for 20 minutes or until the sides has turned slightly brown. 

Mango & Passion Fruit Mousse Method:

1. Mix Mauri Cream Cheese and fresh cream together over double boil and stir until mixture is smooth.
2. Whisk lightly the egg yolk and sugar and add it into the cream cheese mixture. Stir until mixture is thick.
3. Add in soaked gelatine and stir until gelatine dissolves.
4. Add in mango puree and passion fruit puree and stir until well mixed. Set aside to cool.
5. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
6. Put mixture into desired mould and keep in refrigerator until set.

Mango & Passion Fruit Filling Method:

1. Heat mango puree and passion fruit puree until it begins to boil, then set aside to cool.
2. Add Mauri Pinnacle Instant Custard into the cooled puree mixture, stir and mix well.

Assembly:

1. Place Mango & Passion Fruit mousse into desired mould (semi circle mould).
2. Add Mango & Passion Fruit Filling in the middle of the mould.
3. Add Mango & Passion Fruit Mousse until full.
4. Keep in refrigerator until set. Remove it from the mould for decoration.
5. Lastly, place the set mousse on top of Tart Base. 

Suggested recipe can make up to 8pcs.