Christmas Log with Pear Mousse

Prepare all ingredients.

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 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.