Fold together aquafaba meringue.

Fill in a piping bag and keep in chiller to set for another 10 minutes.

Mix together cocoa powder and espresso until a paste is formed.

Mix in ground almond, cake flour, zest of Mandarin orange, rice bran oil until well combined. Add in aquafaba meringue and mix well.

Spread on the prepared baking tray and bake in a 180 degrees Celsius for 20 minutes.

Once done, use a 2-inch round mould and cut out 6 round sponges. Keep aside until ready to use.

Mix together juice of Mandarin orange and agar powder. Cook until reduce to half and allow to cool.

Fold in aquafaba meringue and fill in pipping bag. Keep chill until ready to use.

Mix together juice, jelly, agar powder and sugar.

Boil until slightly thickened. Add in canned orange segments.

Keep in chiller until ready to use.

Place one piece of Mandarin orange joconde in a 2-inch round cutter as the base.

Fill with dark chocolate Mandarin mousse.

Place one piece of dark chocolate Mandarin joconde.

Pipe with Mandarin orange cream and chill for 20 – 30 minutes until slightly set.

Fill the top with Mandarin glaze and chill for 3 – 4 hours before serving.