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Pink Guava Rose Mirror Pyramids with Vanilla Mousse

A stunning dessert featuring pink guava and rose mousse encasing a vanilla mascarpone core, set on a biscuit base and coated in a glossy pink mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pink Guava Rose Mousse:
  • 1 cup pink guava puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp rosewater
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Mousse Core:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible pearl luster dust
  • 1–2 drops pink food coloring
  • For Garnish (optional):
  • Dried rose petals
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. Mix crushed biscuits with melted butter and press into pyramid molds as a thin base layer. Chill for 15 minutes.
  2. Combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  3. Spoon into small silicone inserts and freeze until firm.
  4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. Beat cream cheese, pink guava puree, sugar, rosewater, and vanilla until smooth.
  6. Warm a small portion of cream and dissolve gelatin, then mix into the guava mixture.
  7. Whip remaining cream to soft peaks and fold into the mixture.
  8. Fill pyramid molds halfway with mousse.
  9. Place a frozen vanilla mousse core into each mold.
  10. Cover with remaining mousse and smooth the tops.
  11. Freeze for at least 6 hours until fully firm.
  12. Bloom gelatin for the mirror glaze in cold water.
  13. Heat sugar, water, and condensed milk until steaming.
  14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. Add vanilla extract, pearl luster dust, and pink food coloring.
  16. Blend until glossy and silky.
  17. Cool glaze to about 90°F (32°C).
  18. Unmold frozen pyramids and place on a wire rack.
  19. Pour mirror glaze evenly over each pyramid until fully coated.
  20. Refrigerate for 30 minutes before serving.
  21. Garnish with dried rose petals, white chocolate curls, and gold flakes.

Notes

Nutritional Info (per serving, serves 8): Calories:360, Protein:4g, Carbohydrates:40g, Fat:20g, Fiber:1g, Sugar:35g, Sodium:75mg

  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g