Berry, Vanilla Mascarpone entremets: with Video instruction

 I try to keep my promise ^^ (well sometimes, it's quite hard, haha), and now it's the first entremets video.

When I saw the raw file, it's 1 hour of shooting time ^^", and I tried my best to make it shorter. Finally, it's about 3 and a half minutes, I hope you enjoy it.
This entremets is not hard to make, but as you know, it needs time and preparation. You need to follow the step because there are some parts that need to be frozen before using, and I know that most of us don't have blaze freezer, so we have to wait. But some of the step can be made at the same time. You can bake the sponge cake, make the jelly (and turn them into an insert), make the mascarpone mousse base in 1 day, then the next day making the mousse and assemble the entremets. You can keep it in the freezer for a week, remove and cover it with Chantilly cream the day you want to serve it.
It's quite fun for me to make this kind of dessert, first is when I thinking about it and the best moment is when eating it. If you never make this kind of cake before, and you love to spending time focus on something, I really suggest you to try it, ^^, and you will be happy like me too.

 Berry, Vanilla 

Mascarpone entremets

Makes 18cm entremets

Sponge cake

60g .............................. Egg whites (about 2)

30g .............................. Granulated sugar (A)

20g .............................. Granulated sugar (B)

63g .............................. Egg yolks (about 3)

25g .............................. Cake flour

7g ................................ Corn starch

12g .............................. Melted butter

20g .............................. Milk

7g ................................ Invert sugar

Berry jelly

150g ............................ Mixed berries

70g .............................. Strawberry puree

15g .............................. Invert sugar

10g .............................. Granulated sugar (A)

10g .............................. Granulated sugar (B)

4g ................................ NH pectin

Vanilla Mascarpone mousse

4.5g ............................. Gelatine sheets 

415g ............................ Whipping cream

..................................... Seeds from 1 vanilla bean

52g .............................. Granulated sugar

120g ............................ Mascarpone cheese

Chantilly cream

220g ........................... Whipping cream

22g ............................. Icing sugar

1/4tsp ......................... Vanilla bean paste

.................................... Strawberry liquor 

.................................... Fresh berries for decoration

Preheat the oven to 210C.

Line 18cm cake pan with baking paper.

Sift the cake flour and corn starch together.

 Mix egg yolks with granulated sugar (A).

 Whip the egg whites until foamy, then add the granulated sugar (B) gradually, and whip until firm peaks formed.

 Pour the egg yolk mixture into the meringue bowl.

 Fold to combine.

Warm the melted butter, milk and invert sugar together. 
Mix with 1/2cup of batter.

Fold the flour mixture into the bowl in 2 additions.

 Pour the butter and batter mixture into the bowl.

 Fold to combine.

Pour into the prepared pan.
Lower the temperature to 180C, and bake cake for 20 minutes.

 Let it cool before using.

 Slice into 2 layers, and cut into 16-17cm rounds.

 Mix pectin and granulated sugar (B), and set aside.
Put the rest of the ingredients into a medium pan, and place over low heat.
Heat until 40C, pour the pectin and sugar mixture into the pan, stir to combine.
Heat until 102C, remove from the heat and let it cool to room temperature before using.

Making Berry and sponge insert:

Line the 16-17cm round cake pan with plastic wrap.
Pour the jelly into the pan.

 Place 1 layer of sponge over the jelly.

Sprinkle with Strawberry liquor.
Cover and freeze for overnight or 12 hours.

Making Vanilla Mascarpone mousse:

Bloom the gelatine sheets in ice cold water.
Put the whipping cream, seeds from vanilla bean and sugar into a medium pan.
Place over low heat until boil.

 Remove from the heat.
Remove the gelatine from the water, squeeze lightly, put into the hot mixture and stir until melt.

 Let it cool to room temperature, pour into the bowl, cover and refrigerate for overnight (or 12 hours).

 When it firm, remove from the fridge, beat until smooth.

 Put the mascarpone cheese into the bowl.

 Beat until smooth.

 Put into the piping bag.

Assemble:

 Pipe the mousse around the base of 18 cm round (base removable) and place 1 layer of cake into the pan.
Sprinkle with Strawberry liquor.

 Pipe the mousse over the cake.

Place Berry and sponge insert over the mousse.

 Pipe the rest of the mousse, and smooth the top.
Cover with plastic wrap, freeze overnight (or 12 hours).
  

Whip the whipping cream, icing sugar and vanilla bean paste together until soft peak formed.
Remove the cake from the freezer. Warm the side of the cake pan with blow torch, then remove the cake from the pan.
Cover the cake with Chantilly cream and decorate as you wish.

Berry, Vanilla Mascarpone entremets: with Video instruction