Friday 17 June 2011


Sans Rival is a classic Filipino dessert which simply means without rival. It is unrivaled in decadence because of the amount of butter, eggs and nuts it contains. Several layers of meringue with chopped cashews are frosted and filled with cream mousseline (eggyolks, sugar syrup and butter). More chopped nuts pepper the whole cake. It is truly delicious but too rich and too sweet.

Diona of Tita Flips and I are the hosts this month at the Kulinarya Cooking Club. We have chosen a white theme for the wedding month of June. I have chosen to simplify and deconstruct the elaborate sans rival (nearly destroy also). I have made meringue wafers instead of sheets, filled with mango curd and drizzled with white chocolate ganache. They are not as impressive in looks as a big gateau but what they lack in looks is made up for by the taste.

Ingredients for the meringue wafer:

1 cup of egg whites
1 cup sugar
1 cup of chopped cashews
1/2 tsp. vanilla


Draw 3" circles on a sheet of paper to make a template for your meringue wafers. 

Cut sheets of non-stick baking parchment to line your baking sheets with. Put the template in between the baking sheet and baking parchment. You will need about 4 sheets of baking parchment. 

Prepare your meringue. Whisk the egg with an electric mixer until frothy. Gradually add the sugar and whisk until stiff. Fold in the chopped nuts and vanilla extract. Transfer to a piping 
bag with a plain nozzle.

Using the template as a guide, pipe circles on the baking parchment, starting from the edge then going towards the center. Keep the nozzle close to the paper to make thin discs. Pull out the template before putting the pan in the oven and use the template for the rest of the baking parchment sheets. 

Bake at 230° F/ 110° C for 30 minutes or until crisp and dry. Let the meringue cool down before carefully peeling off the paper.

Transfer to a cooling rack. Prepare the filling.

Ingredients for the mango curd:

1 1/2 c. mango purée
1/3 c. sugar
7 egg yolks
1 tbsp. corn flour (corn starch)
1 tbsp. water
2 tbsps. butter

I used tinned sweet Alphonso mango purée for this that's why it's darker in colour. You can puree fresh mangoes. 

Put the mango purée, sugar and egg yolks in a sauce pan and blend together. Cook on low heat until it boils. Mix the corn flour and flour together and add to the mango mixture while stirring. Continue cooking until thick. 

Transfer to another bowl and set a circle of parchment paper on the surface to prevent skin from forming. Leave to cool, then refrigerate.

For the white chocolate ganache:

100 mls. double cream
200 gms. white chocolate

Chop the white chocolate roughly and transfer to a mixing bowl. Put the cream in  a microwaveable container and heat for 45 seconds. Pour over the chocolate and whisk until it melts and the mixture becomes smooth. Leave to cool.

To assemble:

You'll need 5 wafers per mini cake. Spread a little bit of mango curd in between the wafers. I put a bit too much. It tastes nice but made the wafers soft. 

Drizzle with the ganache. Decorate as you like. I used slivers of dried mango and chopped cashews. Refrigerate, then serve chilled.

This post is  for the KULINARYA COOKING CLUB theme for June 2011: White.

See the posts of the other members by visiting their blogs.

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You might also like 
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Peach and Mango Biscotten Torte
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  1. Looks like it's so easy to make! :) Will definitely try to make this one soon! :)

  2. These are absolutely gorgeous. Wonderful photographs and so simple too, which I love. Thanks so much for sharing!

  3. This is the first time I've heard of these delicacies. I am speechlessly in awe of them and love how they use up so many egg yolks, too ;-) White choc and mango together must be wonderful.
    They are stunning!

  4. What a fabulous dessert! I love the mango filling.

  5. Sans Rival is right! Talk about a beautiful photo as well! Nicely done!

  6. Wow what a dessert. Delicious mango curd. I did think it would be harder to make when I first looked at it.

  7. It would be hard to beat these beauties! Lovely dessert~

  8. I was channeling this and you read my mind! Thanks for the lovely post!

  9. Whoa! I saw this main picture on facebook first and couldn't wait to see it from computer. Adora, these dessert looks beautiful and delicious. Mango and white chocolate...hmmm what a great combination.

  10. Sans Rival is my favorite! With white chocolate and mango, I guess it will be a whole lot better! Can't wait to try it!

  11. I've had Sans Rival before and you're right, they're a bit on the rich side. I like your version here, it seems lighter and that mango flavoring just sold the dessert completely! Can't wait for my mango tree to bloom, so that I can fully indulge in my mango desserts obsession ;-).

  12. Thank you for hosting this month's theme. Your white chocolate and mango sansrival looks gorgeous!

  13. Now I have an idea what to make with my mango-lavander marmalade! Thanks for sharing and hosting the June theme!

  14. is it KCC time already? oh no im not ready yet but wow these are definitely a great take on the "white" theme for this month's theme. luv it adora!

  15. it's so pretty.....the filling is delightful.....yum yum

  16. Wow, Adora! All of your ingredients are sinfully but heavenly delicious! Thanks for sharing this great-looking Sans Rival. :)

  17. Hi Adora! This is beautiful! I love cashew nuts, my favs among all nuts! :D

  18. Adora I love this sans rival that you made. My mum got so excited when she read your post. She is a massive Sans Rival fan. If only mangoes were in season. I may try it with another fruit thats in season here in Australia.

  19. How beautiful! I'm in love... Will have to add this to my ever growing to-do list!

  20. Wow, I have forgotten about sans rival until this post. Now I remember how much I used to love them as a child. They tasted so special to me, buttery and rich. Your fresher take with the addition of mangoes is really appealing, Adora. Nicely done!

  21. WOW what a great take on Sans Rival -- I love the addition of mango and white chocolate.
    Thanks for a great theme, Adora. It was lots of fun coming up with a "white" food.

  22. Beautiful and drool inducing.:)

  23. Yum.. makes me miss our awesome Philippine mangoes!

  24. Can you send me some LOL. They look so delicious!

  25. Adora... I am so so so inlove with this... Thanks partner!

  26. Such a lovely dessert! Wonderful flavors! Happy new year!


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