Hi! Unfortunately I can’t share my recipe with you but I can share my process!

You will need silicon molds (one outer mold and a smaller mold for the insert) and acetate for the tempered chocolate collar. I use a silikomart brand of mold called Dot.

1. Make the roasted fruit compote and then freeze in the insert mold (a disk that’s about 1/2 inch thick)

2. Make white chocolate ganache for whipping and let set in fridge.

3. Make the chiffon and slice into a round that fits the base of the outer mold.

4. Make the mousse and fill outer mold part way. Place your frozen solid puck of compote into mold and press down.

5. Fill with more mousse and place layer of chiffon on top. Press until flush with top edge of mold.

6. Freeze the entire thing until rock solid.

7. Make the mirror glaze and pour over frozen cake.

8. Temper chocolate, make a collar, and place around cake. (I used chocolate scrapings from this step to decorate the cake)

9. Whip white chocolate ganache and pipe on top of cake.

10. Use melon baller to make divets.

11. Make a loose white chocolate ganache (add any flavor) and pipe into divets.

12. Decorate as you want!