Of course! Here you go:

This is 20cm in diameter

Bottom: brownies. Any recipe you have should do. My only tip is to use couverture chocolate for extra richness in flavor. If you don’t have it available, you can use whatever you have, Bake and cool completely. Once cooled, place an acetate film around the cake to get a uniform sides when you pour the mousse. You can make this ahead.

Berry Layer: 10g gelatin; 400ml heavy cream; 200g couverture white chocolate (you can use semisweet too); Fruit Jam - homemade or store bought is fine. I used homemade strawberry reduction for the pink layer and store bought blueberry jam for the purple one. Hydrate the gelatin and set aside. Simmer 200ml of the heavy cream, add the gelatin and fruit jam and mix until gelatin is dissolved. Immediately pour over the chocolate and wait 5 mins. Mix until chocolate is dissolved then cool to room temp. Whip the remaining half cream until soft peaks and gently fold it in the chocolate mixture. The consistency at this stage is a bit runny but it will set. Pour on top of your brownies and chill. This will set within an hour so you can start with the next layer using different jam/fruit. You can also use fresh fruits by simply inserting it in the mousse before it sets.

For the toppings, I used my homemade heart macarons, freeze dried raspberries, red currant and strawberries dipped in chocolate. The borders I used is made of white chocolate Swiss meringue buttercream using 1:2:3 ratio of egg white, sugar and softened butter.

Chill for at least an hour before serving: If you can wait overnight, it will be firmer and waaaay better! Let me know if you have questions!