Steps

• The day before: Prepare the whipping cream for the mousse. Heat the soy milk. Pour it over the coconut oil in a blender and mix for 2 minutes. Refrigerate overnight! It will be used to make whipped cream the next day :)
• Prepare the joconde biscuit: In a bowl, mix the flour, sugar, almond powder, and baking powder. Separately, mix the plant-based milk and vinegar. Pour this onto the dry ingredients mixture and whisk together. Finally, add the melted coconut oil. Pour the batter onto a baking tray lined with parchment paper and spread it out to a 3mm thickness. Bake for 10 minutes at 180°C (356°F). The biscuit should be just golden and soft!
• Prepare the passion fruit jelly (can be done 4-5 days in advance): In a small saucepan, heat the passion fruit puree and sugar. Let it boil for a few minutes until it reduces by half. Add the pectin and continue cooking for 2 minutes while whisking. Remove from heat and set aside in the fridge.
• Prepare the dulce de leche (can be made 4-5 days in advance): In a small saucepan, make a dry caramel with the sugar (melt the sugar on its own, without water, until it is completely caramelized. Be careful not to take your eyes off it to prevent it from burning ;) ). Meanwhile, heat the coconut milk and coconut oil in a saucepan or microwave. When the caramel is well caramelized, pour the coconut milk and oil mixture into it (off the heat since, be careful, it will boil vigorously). Then, heat it again so that the mixture blends well together. Take a small portion of the dulce de leche and mix it separately with the cornstarch! Pour this mixture into the saucepan and whisk everything together, bringing it to a boil so that the dulce de leche thickens. Set it aside in the refrigerator.
• All the elements are prepared separately, now let's assemble!
• Cut 2 strips of Joconde sponge cake, 20 cm by 4 cm each. Spread them generously with dulce de leche and stack one on top of the other. Place this insert in the freezer to firm up.
• Finish the passion fruit mousse: Whip the cream using an electric whisk to make it nice and foamy! Add the powdered sugar and mix. Gently fold in the passion fruit jelly, mixing with a spatula. The mousse is ready.
• In a Yule log mold (either silicone, metal, or plastic lined with parchment paper), pour the passion fruit mousse until it fills two-thirds of the mold. Press the biscuit and dulce de leche insert firmly into the center. This will cause the mousse to rise up the sides. Add a little more mousse if needed to fill the mold. Place in the freezer for at least 4-5 hours before unmolding.
• For the decoration: I chose to coat the log with yellow velvet and to decorate it with a few leftover bits of whipped cream!

NotesI used a "meringa" mould from Silikomart