12 October 2025
Lavender Raspberry Mousse Cakes — Provence × Alsace
Bernard, adapted by JojoM
Striped almond joconde, airy génoise, tart raspberry spheres, and silky lavender crème—an elegant French entremet that’s fragrant, balanced, and showstopping.
Lavender Raspberry Mousse Cake — Provence × Alsace 💜🍓
Airy joconde and génoise layered with a silky lavender crème and tart raspberry mousse — this Lavender Raspberry Mousse Cake brings together the best of Provence’s floral delicacy and Alsace’s refined patisserie. 🌿✨
This elegant entremet balances texture, colour, and aroma: from the pastel-striped joconde to the creamy lavender bavarois and jewel-like raspberry insert. Perfect for special occasions or when you want to impress with a dessert that’s as beautiful as it is delicious.
🌸 The Inspiration
This dessert is inspired by the journey between two regions — Provence and Alsace — combining the southern perfume of lavender with the northern brightness of raspberry. The result? A refined, airy mousse cake that’s light, aromatic, and full of contrast — sweet meets tangy, floral meets fruity.
Each mini cake is carefully assembled: joconde stripes lining the mould, a sponge base for structure, a soft lavender bavarois for fragrance, and a frozen raspberry mousse heart for tangy freshness.
🍰 Components Overview
- Striped Joconde Biscuit – visually striking and tender.
- Génoise Sponge – light base soaked in gentle syrup.
- Raspberry Mousse Inserts – tangy, smooth spheres.
- Lavender Supreme (Bavarois) – creamy, delicately perfumed lavender custard folded with whipped cream.
- Chantilly & Fresh Raspberries – for that final patisserie finish.
🧁 Assembly Magic
Once the sponge, joconde, and raspberry inserts are ready, it’s all about the layering. Line your moulds with joconde, place the génoise base, pipe in lavender cream, tuck in the raspberry spheres, and top with more lavender mousse. A chill to set — and voilà! Each portion looks straight out of a Parisian boutique. 🇫🇷
For garnish, a swirl of Chantilly, a few halved raspberries, and mint leaves add the perfect contrast of freshness and colour.
💡 Pro Tips for Success
🌿 Infuse, don’t overpower – Lavender should whisper, not shout. Infuse for just 10 minutes and strain well.
🍇 Freeze inserts solid – Ensures clean layering when you unmould.
🍰 Work at 20°C – Folding whipped cream into your bavarois base at this temperature gives the smoothest texture.
🔪 Trim with precision – Tight-fitting joconde strips make your entremet look flawless from every angle.
✨ Why You’ll Love It
- A showstopper for weddings, tea parties, or spring celebrations.
- Make-ahead friendly — freezes beautifully and holds shape when chilled.
- Striking pastel stripes and jewel-like raspberry centres make it Instagram-ready. 📸
💬 Reader Impressions
“Beautiful flavour balance—the lavender is subtle, not perfumey. Tips on infusing were spot on.” — Louise P. 🌸
“The joconde stripes make it look pro! I froze the raspberry spheres overnight for cleaner assembly.” — Marco 👨🍳
“Used ½ tsp lavender and it was perfect. Next time I’ll add a touch of lemon zest to the mousse.” — Sana 🍋
“Held up beautifully for a dinner party—set was creamy, not rubbery. Merci!” — Élodie 🇫🇷
❓ FAQs
How strong should the lavender flavour be?
Keep it delicate—infuse about 0.4 g dried culinary lavender for 10 minutes, then strain. Over-infusing makes it taste soapy.
Can I make this ahead?
Yes! You can chill the assembled cakes up to 24 hours or keep raspberry spheres frozen for 1–2 weeks in an airtight box.
What can I use instead of gelatine?
For a vegetarian option, use 0.6–0.7 g agar powder in the custard base, simmer 1–2 minutes, then fold in whipped cream once cooled.
Can I swap the insert flavour?
Absolutely! Blackberry, strawberry, or passion fruit purées all work beautifully — just keep the same acidity level for a balanced mousse.
🕰️ At a Glance
⏱ Prep Time: 2½ hours
🔥 Cook Time: 15 minutes
❄️ Total Time: 4 hours
🍮 Servings: 10
📋 Source & Credits
Adapted from Bernard’s Lavande Framboise, this version by JojoM simplifies the technique while preserving the essence of French elegance.
👉 View full recipe on RecipeShare.app
Lavender Raspberry Mousse Cakes — Provence × Alsace
Bernard, adapted by JojoMStriped almond joconde, airy génoise, tart raspberry spheres, and silky lavender crème—an elegant French entremet that’s fragrant, balanced, and showstopping.
Chef's Tips
Infuse culinary lavender for 10 minutes max to avoid a soapy flavour.
Fold the lavender crème base around 20°C for a light set.
Freeze raspberry half-spheres solid for clean assembly.
Trim joconde strips snugly so the sides finish seamless.
Whip creams to soft peaks for an airy mousse.
Tools Used
Silicone Baking Mat(opens in a new tab)Fine Sieve(opens in a new tab)Stand Mixer(opens in a new tab)Wire Rack(opens in a new tab)
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Ingredients
USMetric
Sponge Cake (Génoise)
Pâte à Cigarette (for stripes)
Biscuit Joconde
Raspberry Mousse Inserts
Lavender Supreme (Bavarois)
Garnishes
Instructions
Sponge Cake (Génoise)
- 1
Warm eggs, sugar, and glucose over a bain-marie to 40°C; whisk until pale and tripled.
- 2
Fold in sifted flour, then tepid milk and melted butter.
- 3
Spread 3 mm thin on a silicone-lined tray; bake at 210°C/410°F for 5 minutes.
- 4
Turn out to a wire rack and cool quickly.
Pâte à Cigarette
- 1
Cream butter with icing sugar; whisk in egg whites, then flour. Tint red and strain smooth.
- 2
Chill 15 minutes. Spread thinly on a silicone mat and comb into stripes with a serrated scraper.
Biscuit Joconde
- 1
Whisk egg whites with sugar to a soft, glossy meringue.
- 2
In another bowl, mix almond meal and icing sugar; emulsify with whole eggs.
- 3
Fold in meringue, then sifted flour and warm melted butter.
- 4
Spread over the striped sheet; tap to release bubbles. Bake 240°C/465°F for 4 minutes; cool.
Raspberry Mousse Inserts
- 1
Warm raspberry purée [1] to 50°C; dissolve gelatine, then stir in purée [2].
- 2
Fold in Italian meringue, then softly whipped cream.
- 3
Pipe into 4 cm half-sphere moulds; freeze. Unmould and pair halves into full spheres.
Lavender Supreme
- 1
Bring milk, cream [1], and lavender just to a boil; infuse 10 minutes and strain.
- 2
Whisk in sugar [1] and yolks; cook to 85°C, strain, and dissolve gelatine.
- 3
Cool to ~20°C. Whip cream [2] with sugar [2] to soft peaks; fold into base.
Assembly & Finish
- 1
Line rings with 2 cm-high strips of joconde. Cut génoise rounds as bases.
- 2
Pipe lavender supreme halfway; insert a frozen raspberry sphere. Cover with more supreme and level.
- 3
Chill until set (≥2 hours). Unmould, pipe Chantilly rosettes, and garnish with raspberry halves and mint.
Comments & Reviews
Élodie
10/12/2025
Held up beautifully at a dinner party—creamy set, not rubbery. Merci!
Sana
10/12/2025
Used ½ tsp lavender and it was perfect. Adding lemon zest next time.
Marco
10/12/2025
The striped joconde looks pro! Freezing the spheres overnight made assembly easy.
Louise P.
10/12/2025
Subtle lavender—floral without being perfumey. Clear steps for perfect inserts.
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Nutrition Facts
Serving Size: 1 mini cake (1 of 10)
Calories 420
% Daily Value*
Total Fat 27g35%
Saturated Fat 11g55%
Trans Fat 0g
Cholesterol 125mg42%
Sodium 60mg3%
Total Carbohydrates 38g14%
Dietary Fiber 1g4%
Sugars 29g
Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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