Lavender Raspberry Mousse Cakes — Provence × Alsace

Name: Lavender Raspberry Mousse Cakes — Provence × Alsace
Prep time: 150 min
Cook time: 15 min
Total time: 240 min
Yield: 10
Ingredients: Whole eggs; Caster sugar; Glucose syrup; Plain flour; Milk; Unsalted butter; Unsalted butter; Icing sugar; Egg whites; Plain flour; Red food colouring; Egg whites; Granulated sugar; Almond meal; Icing sugar; Whole eggs; Plain flour; Unsalted butter; Italian meringue; Double cream (38% fat); Raspberry purée [1]; Gelatine (gold), sheet; Raspberry purée [2]; Dried culinary lavender; Milk; Double cream (38% fat) [1]; Granulated sugar [1]; Egg yolks; Gelatine (gold), sheets; Double cream (38% fat) [2]

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