Pistachio Joconde -- see this recipe


Blackberry Mousse
90g heavy cream
90g blackberry puree
4g gelatin leaves, soften in cold water (I used powdered gelatin)
30g italian meringue (see recipe below)
18g eau-de-vie de framboise
wild strawberries (I didn't use it)
  • Whip the heavy cream to a soft peak and set aside
  • Heat the blackberry puree and bring it to a simmer, take it off the heat
  • Add the gelatin leaves or melted powdered gelatin, mix well
  • Let the black berry mixture cool on an ice bath, stirring once in a while
  • Once cooled, add the liqueur
  • Fold in the italian meringue
  • Lastly, fold in the whipped cream
  • Pour into plastic-lined 7" square cake ring or baking pan and put it in the freezer
  • Once frozen, cut out circles smaller than the cake ring you are using to assemble the cake


 Italian Meringue
120g sugar
30g water
60g egg whites
  • Mix together the sugar and the water in a saucepan and bring it to 118-120C
  • When the temperature is close, start whipping the egg whites
  • Once the sugar syrup is ready, pour the syrup into the egg white with the mixer still running
  • Whip until stiff and shiny

Pistachio Mousse
450g heavy cream
45g pistachio paste
450g milk
1/10 vanilla bean
100g egg yolks
100g sugar
10g gelatin leaves
  • Whip the heavy cream until soft peak and set aside
  • Combine milk,  pistachio paste, and vanilla bean seeds in a saucepan, bring to a simmer
  • Meanwhile, whisk the egg yolks and the sugar until pale
  • Once the milk mixture is ready, temper the yolk with the milk and return it back to the saucepan
  • Stirring constantly, bring the mixture to 84C under low heat
  • Add the gelatin and mix well
  • Strain the mixture and let cool on an ice bath
  • Fold in the whipped cream



Soaking syrup
40g 30°B sugar syrup -- see this recipe
20g water
25g Kirsch
  • Mix all ingredients
To Assemble
  • Assemble the cake upside down.
  • Brush the pistachio joconde with the soaking syrup
  • Place an acetate sheet in the bottom of a sheet pan and place the cake rings on top
  • Pipe some pistachio mousse
  • Place the blackberry mousse in the center
  • Pipe more mousse almost to the top of the ring
  • Place the pistachio joconde at the top, pushing it down slightly so that it is the same level with the mousse.
  • Freeze overnight and unmold (the bottom is now the top part)
  • Glaze with neutral glaze and decorate with blackberry and pistachio pieces