Lemon Raspberry and Madeleine Terrine

With eye-catching tiers of lemon white chocolate mousse and raspberry, this show-stopping dessert is a no-bake delight that is as lovely to look at as it is to eat. It’s inspired by both traditional French terrines and Italian tiramisu, and features delicate madeleine butter cake cookies that are dipped in a bright lemon syrup and then layered in a terrine mold. Be sure to allow enough time for the individual layers to set as it is assembled, and then allow the finished terrine to chill at least 4 hours (or overnight) before unmolding and serving in elegant slices.

Raspberry Gelée

2 teaspoons powdered gelatin

1/4 cup, plus 1/2 cup cold cranberry-raspberry juice

1/4 cup seedless raspberry jam

Lemon White Chocolate Mousse

1 teaspoon powdered gelatin

2 tablespoons cold water

1/2 cup white chocolate chips

2 tablespoons, plus 1/2 cup heavy cream

1/4 cup lemon curd

1/2 cup whipped cream cheese

Madeleine Terrine

Vegetable oil

1 tablespoon lemon curd

2 tablespoons water

2 pints fresh raspberries

About 8 madeleine butter cake cookies

Whipped cream

For the gelée:

Place the gelatin and 1/4 cup juice in a small bowl. Let sit for 5 minutes to allow the gelatin to soften.

Place the remaining 1/2 cup juice and jam in a medium microwave-safe bowl and whisk to combine. Add the softened gelatin and place bowl in the microwave. Microwave in 5 second bursts, stirring often until the jam and gelatin are dissolved and the liquid is smooth.

For the mousse:

Place the gelatin and cold water in a small bowl. Let sit for 5 minutes to allow the gelatin to soften.

Place the white chocolate chips and 2 tablespoons heavy cream in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring often until chocolate is melted and smooth. Add the softened gelatin and microwave again in 5 second bursts, stirring often until gelatin is dissolved and the liquid is smooth. Add 1/4 cup lemon curd and cream cheese and whisk until well combined and smooth.

Whip remaining 1/2 cup heavy cream to firm peaks. Gently fold whipped cream into the white chocolate mixture until well combined.

For the terrine:

Use a paper towel to lightly coat the bottom and sides of a terrine mold with vegetable oil. Line the mold with plastic wrap leaving some overhang on all sides, smoothing out any wrinkles. Lightly coat the plastic wrap with vegetable oil.

Stir together the 1 tablespoon lemon curd and 2 tablespoons water in a small shallow bowl to make a smooth lemon syrup.

Pack about 1 1/2 pints raspberries tightly into the bottom of a terrine mold. Pour 1/2 of the mousse on top of the raspberries and using an offset pastry spatula, spread mousse to completely cover the berries ensuring that the mousse touches all sides of the terrine. Dip the madeleines into the lemon syrup and layer on top of the mousse. Place terrine in refrigerator and chill until mousse layer is set, about 1 hour.

Remove terrine from the refrigerator and pour 1/2 of the raspberry gelée over the top of the madeleines. Spread into an even layer using an offset spatula. Return terrine to the refrigerator and chill until gelée layer is set, about 1 hour.

Repeat layering the remaining mousse and gelée, chilling the terrine between layers. If the mousse or gelée start to set, microwave again in 5-10 second bursts until smooth and spreadable, taking care to ensure that the mousse or gelée does not get warm.

After the final gelée layer is poured, cover terrine with plastic wrap overhang and cover with lid. Chill terrine until completely cold and set, at least 4 hours longer (or overnight). When ready to serve, remove terrine from refrigerator and invert onto a serving platter or board. Use plastic wrap overhang to assist in removing terrine from the mold. Carefully remove plastic wrap.

Cut into slices and garnish with remaining fresh raspberries and whipped cream.