Vanilla red berry desserts (degraded)

Vanilla berry desserts - Lilie Bakery

A recipe fromVanilla red berry desserts for dessert, how do you like it? A nice gradient of pink color on your plate with a creamy texture, sweet flavors, for a very light dessert.

Desserts or bavarois are the perfect desserts when you want a light result, ideal at the end of a meal. Here are the Red fruits which predominate, accompanied by the sweet flavor of vanilla (pod).

How to make this vanilla red berry dessert?

It's made of 4 levels distinct. An almond dacquoise base (soft base), a dark red fruit mousse, a light red fruit mousse, and a vanilla mousse. This is what makes it possible to create the gradient color side!

We start by carrying out the Dax while cooking and cooling. We then attack the first foam by mixing a red fruit coulis with a little whipped cream. It should be given time to freeze a little in the cold before continuing.

Vanilla berry dessert recipe - Lilie Bakery

We realize the second foam with lighter red berries (with less coulis than the previous one) then frozen in the cold. We end with the vanilla mousse then the dessert must be placed in the cold for at least 4 hours before being served. All night is even better.

For the decor, I chose a small "crown" of fresh red fruits, but you can let your imagination run wild. I advise you to serve this vanilla berry dessert with a coulis of red fruits or raspberries.

Some details about the recipe

A watchword for all the desserts: you do it in advance ! This helps to avoid additional stress and also to see the layers mix together (if they don't have time to set properly).

To facilitate the release of the desserts, I use rhodoid bands / films. These are films for food use that are put between the dessert and the circle for an ultra simple demolding. If you don't have one, slide a knife blade between the dessert and the pastry circle to easily unmold it.

Vanilla entremets red fruits ombre cake - Lilie Bakery

Possible variations for this dessert

To keep the color gradient, you can make this dessert with raspberries or strawberries instead of red fruits. This while keeping the same proportions as those indicated in the recipe.

You can make this red fruit dessert in a mold slightly smaller or slightly larger than the dimensions I indicate. The final rendering will also be slightly different. The ideal is an adjustable pastry ring that can be used to make all sizes of desserts.

Other recipes to try

If you like desserts, I can recommend other recipes from the blog that you might like too:Chocolate and coffee mascarpone entremets,Dulcey praline entremets, Bavarian pear chocolate speculoos.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your desserts!

Vanilla berry desserts - Lilie Bakery
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4.8 on 24 votes

Vanilla red berry desserts (degraded)

A sweet dessert ...
Prep time1 time
Cook time25 minutes
Total1 time 25 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 10 people



  • 150 g of almond powder
  • 150 g icing sugar
  • 4 Egg whites
  • 70 g powdered sugar or brown sugar


  • 6 gelatin sheets (Vahine)
  • 66 cl full liquid cream 30%mg
  • 215 g red fruits fresh or frozen
  • 210 g powdered sugar or brown sugar
  • 1 vanilla pod
  • 6 tbsp of milk


  • Fresh red fruits
  • Red berry / raspberry coulis for the service



  • Preheat the oven to 160 ° C traditional heat.
  • Mix the ground almonds and the icing sugar. Beat the egg whites, gradually adding the powdered sugar. Y Incorporate the dry ingredients and mix until a smooth paste is obtained.
  • With a pastry bag, place the dough in the bottom of a stainless steel circle set at 22cm. Bake for 25 minutes, the dacquoise should be barely golden. Unmold and let cool. Refrigerate if necessary later.

Dark red fruit mousse

  • Soak 2 gelatin sheets in cold water. Mix 150g of red fruits into a coulis and filter the seeds. Whip 15cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
  • Gently fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Replace the dacquoise in the center of the circle and pour this mousse into the circle set at 23cm: I advise you to surround it with rhodoid (a transparent film that will facilitate demolding). Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).

Clear red fruit mousse

  • Soak 2 gelatin sheets in cold water. Mix 75g of red fruits into a coulis and filter the seeds. Whip 22cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
  • Then delicately fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Pour using a pastry bag over the previous mousse. Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).

Vanilla mousse

  • Soak 2 gelatin sheets in cold water. Whip 29cl of whipped cream with 70g of powdered sugar and the grains of a vanilla bean. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
  • Add the melted gelatin to the whipped cream. Pour using a pastry bag over the previous mousse. Once the dessert is finished, let it set in the refrigerator for 4 hours or even overnight. Unmold the circle and remove the transparent film.
  • Decorate with fresh red fruits and serve with a coulis of red fruits or raspberries.


Store in the refrigerator.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    September 19, 2016

    Superb !!! this "ombré" dessert is a great idea, I love the concept! You make me want to get started right away! biz.

  2. Reply


    September 19, 2016

    It is superb! And it feels good a little color in this gray day!

  3. Reply


    September 19, 2016

    How pretty !! It's hard not to want to dip a spoon in it, especially with a dacquoise base, I melt!

  4. Reply

    Melina & Chocolate

    September 19, 2016

    Really beautiful, it makes you want ...

  5. Reply


    September 20, 2016

    Beautiful as always ! Of such purity ...

  6. Reply

    small kitchen

    September 23, 2016

    It is superb!

  7. Reply


    September 30, 2016

    It is beautiful, but how soon can we do it please?

  8. Reply

    plumber paris 4

    19th October, 2016

    A real pleasure to walk on your blog so beautiful and peaceful, thank you for this delicious dessert.

  9. Reply

    it smells good

    6th November 2016

    I'm salivating just by looking at the photos (which are great by the way, it must also be emphasized what :-)) miiiaaammmmm :-)

    • Reply

      Lilie bakery

      11th November 2016

      Merci :)

  10. Reply

    The big

    12th February 2018

    Hello !
    I really want to make this dessert for Valentine's Day
    Can I cover it with mirror glaze?
    thank you for your reply

  11. Reply

    Christiane Gelly

    March 28, 2018

    I made this dessert last year; it was a real treat. It is not difficult to make. it was as pretty and good as if it had been bought in a pastry shop. I got nothing but compliments and I shared the recipe. Thank you for its wonderful recipes.

  12. Reply

    Bernadette Metge

    30th May 2021

    4 stars
    Entremets made this weekend. Excellent everyone appreciated. I just modified the scallop that I made pistachio.

    • Reply

      Lilie bakery

      31th May 2021

      Thank you Bernadette! Nice idea for the pistachio in the dacquoise, it goes wonderfully with the red fruits :)

  13. Reply


    September 24, 2021

    5 stars
    Can we make this recipe and put it in the freezer
    Merci de votre réponse

    • Reply

      Lilie bakery

      September 24, 2021

      Hello Karine, yes absolutely, it must be placed in a well-sealed container on the other hand. To defrost it then, it will be in the refrigerator for several hours. Goodbye !

  14. Reply


    December 15, 2021

    5 stars
    Hello, I am thinking of making this recipe for the 25th for a birthday. Is it possible to know the diameter of the mold please.
    Have a good day

    • Reply

      Lilie bakery

      December 16, 2021

      Hello Mélanie, the dimensions of the pastry circle are written in the recipe (different size between the base and the mousse), see you soon :)

  15. Reply


    14th May 2022

    Is it possible to replace the red fruits with mashed fruit brick?
    Thank you

    • Reply

      Lilie bakery

      16th May 2022

      Hello Laurie, I've never tried brick mash, but I think it's possible indeed. See you soon :)

  16. Reply


    7th February 2023

    Hello is it possible to make the vanilla mousse from a custard?

    • Reply

      Lilie bakery

      8th February 2023

      Hello Clémentine, it is possible but it is no longer the same recipe… You have to create your dosages yourself in this case. See you soon :)

  17. Reply


    7th June 2023

    5 stars
    Do you think I could make a little crispy white chocolate on the dacquoise to give it a little crunch or will it be too sweet?
    A big thank you for your blog which is wonderful, I regularly test the recipes and everything is good and beautiful and simple… You have a lot of talent.
    Thank you very much and have a nice day.

    • Reply

      Lilie bakery

      11th June 2023

      Hello Sarah, thank you for your nice message, it means a lot to me! For this entremets, if you want to add crispy you can add the one I made in my raspberry bavarois here:
      Goodbye :)

  18. Reply


    13th October, 2023

    Should you add the whipped cream to the cold or lukewarm or hot coulis?
    I'm new to this type of cake.
    Thank you for your reply
    In any case it is very beautiful and made me want to make one, try it, lol one for my grandchildren

    • Reply

      Lilie bakery

      16th October, 2023

      Hello Dany, the coulis is not heated in the recipe, so it is incorporated at room temperature into the whipped cream. See you soon :)

  19. Reply


    18th October, 2023

    5 stars
    I continue to test your recipes and have never been disappointed.
    I made this dessert that I froze and I would like to try making a mirror glaze (I have never made one).
    Do you think I could use your white chocolate pink mirror icing recipe from your raspberry pistachio domes recipe please?
    Can I keep the same quantity or should I add more to glaze this dessert?
    Thank you in advance for your response and for sharing such beautiful recipes.

    • Reply

      Lilie bakery

      6th November 2023

      Hello Patrick, for a large dessert, you should double or even triple the quantities to be sure – it’s up to you to try! See you soon :)

  20. Reply


    December 24, 2023

    5 stars
    I used this dessert and the 3 chocolate dessert to make my Christmas log, dark chocolate, raspberry, vanilla, spoon biscuits around with pretty red ribbon around, currants and raspberries on top. Very pretty ! Tasting this evening, too bad I can't post a photo for you, not Instagram

    • Reply

      Lilie bakery

      December 24, 2023

      Bravo Brigitte and happy holidays ;)

  21. Reply


    17th January 2024


    I have to make a dessert for 20 people (in a stainless steel rectangle)
    Should I just simply double the doses or might that make it too sweet? (this has already happened to me)?

    • Reply

      Lilie bakery

      17th January 2024

      Hello Fanny, you need to calculate the volume to be precise.
      1/ Calculate the volume of my mold (dimensions given in my recipe)
      2/ Calculate the volume of your mold
      3/ Divide the volume of your mold by the volume of my mold
      = you obtain the number by which to multiply each of your ingredients.
      This works for logs, cakes, etc.
      Goodbye :)

  22. Reply


    March 13, 2024

    Hello, can we prepare this dessert in advance and freeze it until the big day? Thank you Best regards

    • Reply

      Lilie bakery

      March 14, 2024

      Hello Catherine, yes you can prepare it and freeze it (wrapped in film and aluminum to prevent any moisture absorption). You need to allow time for defrosting in the fridge (around 4-6 hours). See you soon :)

  23. Reply


    April 22th

    Hello, great work! I would like to know if we have to serve it with a coulis Or can we serve it like that? Is it possible to make a topping without making the cake too sweet? THANKS

    • Reply

      Lilie bakery

      April 24th

      Hello Sandrine, thank you! A little coulis enhances the dessert when serving (this also allows you to make beautiful plates). I don't know what you mean by topping, but if it's a mirror on top, yes it's possible. You should try it to see if it suits your taste, see you soon :)


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