Light genoise sponge, which involved whisking like a mad man with an artery clogging coffee butter cream (more arm killing whisking involved). By the end of this course I’m going to have one Arnold Schwarznegger arm from all the whisking.

Utter disaster! A short sweetcrust pastry base, which I had no problem with but don’t talk to me about the meringue filling and topping. I was almost “effing ‘n’ blinding” in the kitchen like Gordon Ramsay. The meringue filling kind of melted on me, so it made it impossible to pipe a little mountain of balls on the top. I just hope I don’t get this one in the exam!

P.S. I got an average grade of 3.6 in my classes so far. The class average is 3.4. Pas mal, n’est pas?

Same sponge base recipe as the Eponge and Miroir. Only these ones are covered in chopped almonds and have a coating of chocolate on the other side.

Sponge balls filled with raspberry jam covered with sliced almonds and icing sugar.

Lots of things going on with these biscuits. Almond cream centre glazed with apricot and rhum icing surrounded by an egg white based sponge covered in crunchy chopped almonds. A lot of work for a little biscuit.