Julianna

Of course, the reason for doing this cake was the fact that its name so closely resembles my own, but its very complicated. The outside is a tempered milk/white chocolate marbled shell, the inside is genoise sponge brushed with coffee dessert syrup and layered with a praline/nougatine filling and a vanilla pastry cream filling. The top is a marbled coffee gelatin and some blackberries for decoration. The recipe is just too long and involved to post, so if you'd like it, once again feel free to email me for that.