Tropical Verrine — A Refreshing Blend of Heavenly Flavors

If you’re looking for a cool, vibrant, and unique dessert for warm days, the Tropical Verrine is the perfect choice to brighten up your gatherings. The combination of banana, mango, and passion fruit, paired with the crispness of coconut meringue, gives you the feeling of a sweet escape to tropical islands. It’s incredibly easy to make — just follow the steps one by one.

Ingredients

For the Coconut Meringue

• Egg whites: 70 g
• Sugar: 70 g
• Powdered sugar: 70 g
• Vanilla: a little
• Shredded coconut: for garnish

For the Banana Cream

• Milk: 125 g
• Domino cream: 60 g
• Domino banana dessert: 65 g
• Sugar: 15 g
• Melted gelatin: 30 g
• Vanilla: a little

For the Tropical Soup

• Mango purée: 200 g
• Passion fruit: 2–3
• Water: 23 g
• Sugar: 20 g

How to Make the Coconut Meringue

1. Beat the egg whites until they reach a soft‑peak stage.
2. Gradually add the sugar while mixing until the mixture becomes firm and glossy.
3. Sift the powdered sugar and add it along with a little vanilla, then gently fold until the mixture is smooth and uniform.
4. Transfer the meringue into a piping bag fitted with your preferred tip and pipe it onto a baking tray.
5. Sprinkle a little shredded coconut on top, then bake at 75°C for 2 hours until completely dry and crisp.

How to Make the Banana Cream

1. Place the milk, Domino cream, and Domino banana dessert over low heat, stirring until the mixture comes to a gentle boil.
2. Remove the pot from the heat, add the dissolved gelatin, and stir until fully incorporated.
3. Add a touch of vanilla, then pour the mixture into a mold.
4. Place the mold in the freezer until the banana cream sets completely.

How to Make the Tropical Soup

1. Combine the mango purée, passion fruit, water, and sugar in a saucepan over low heat.
2. Once the mixture comes to a boil, stir until it thickens slightly.
3. Allow the tropical soup to cool completely before using it in the verrine.

Final Assembly

1. Pour a layer of the tropical soup into the bottom of your glass or serving dish.
2. Place the banana cream on top of the tropical soup.
3. Add a layer of Domino mango ice cream with passion‑fruit sauce.
4. For decoration, top with coconut meringue, whipped cream, and a little lemon zest to complete the color and flavor of your dessert.

Time to Serve — The Peak of Pure Delight

The Tropical Verrine brings together the cool creaminess of banana cream, the bright sweetness of mango, and the refreshing tang of passion fruit to create a heavenly dessert where every spoonful feels vibrant and uplifting. The crisp coconut meringue completes the experience with the perfect touch of texture.

This dessert is wonderful for parties and just as lovely for a relaxed summer afternoon with family. Go ahead and make it — let these irresistible Domino tropical flavors turn your moments into something unforgettable. 🍌🥭🌴

Recipe Video

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