Christmas Log with Pear Mousse

Technical stages for Christmas Log with Pear Mousse :

• Line a log mold with plastic wrap.
• Cut a piece of printed biscuit joconde big enough to cover the bottom of the log mold.
• Fill the bottom of the log mold halfway with pear mousse. (The preparation of this mousse can be made from the fruits of your choice).
• Top with the fresh raspberries. Don't hesitate to use lots of raspberries.
• Fill all the way up with the mousse and smooth the surface.
• Cut a piece of biscuit joconde and place on the mousse.
• Press using your fingers so it sticks well. Leave to harden in the fridge for a few hours.
• Remove from the mold on a log tray and remove the plastic wrap.
• Coat the surface of the cake with blond coating that was previousely melted and slightly cooled.
• So, the log has a shiny aspect. Leave the coating to cool.
• Decorate with Christmas figurines.
• Reserve in the fridge until dessert time.