Monika Stout's
Joconde imprimé

  • Bake type: Desserts
  • Made in: Encinitas, USA
  • Skill level: Hard
  • Time taken: 3 hours

About this Bake

This is a joconde imprimé that I made. The interior is made up of chocolate mousse, chocolate mocha sponge, raspberry bavarois and mascarpone buttercream with a chocolate ganache glaze.

Top tip

Pipe the joconde batter around your frozen piped pattern instead of pouring it. That way, you have better control of the batter and the pattern won't smear or spread.