I can't lie- there is a bit of work involved in this dessert and you do have to start the day before, but oh! It is worth it. The recipe came from Peggy Porschen Boutique Baking and is a take on the Swedish Princess Cake.
The Jaconde sponge lines the spherical tin which is filled with crème pâtissière and raspberries. If you know my blog you know I make everything possible in my Thermomix. Any Thermomix owner will know that crème pat is a wonder to behold in the thermie- you just walk away and leave it and it is perfect every time.
This was make in a 6″ spherical tin but it went such a long way, ( easily had 10 servings) probably because it had sponge, crème pat, marzipan and fondant!!