Ingredients
Biscuit Joconde
120 g /4.25 oz Eggs, whole
80 g / 2.8 oz Icing sugar
4 ea Egg yolk
200 g /7.05 oz California Almond Paste
20 g / .7 oz Flour
20 g / .7 oz Cocoa Powder
25 g / 0.9 oz Butter, unsalted

Tea Mousse
150 g / 5.3 oz Milk
40 g /1.40 oz Sugar
15 g / 0.5 oz Earl Grey tea
50 g /1.75 oz Egg yolk
150 g / 5.3 oz Cream, liquid
180 g / 6.5 oz Maracaibo Rondo 65%
360 g /12.7 oz Cream, whipped, soft peak

Bavaroise Vanille
1 ea Vanilla Bean
95 g /3.35 oz Milk
40 g / 1.4 oz Sugar
95 g /3.35 oz Cream, liquid
40 g / 1.4 oz Egg yolk
4 g /0.15 oz Sheet Gelatin
180 g /6.35 oz Cream, whipped, soft peak

Preparation
Biscuit Joconde
Beat the egg white together with icing sugar. Mix the egg yolk and Almond Paste in a bowl. When both mixtures are ready, mix them together into one. Sieve the flour and Cocoa Powder into it and add the hot butter.

Tea Mousse
Cook the milk, sugar and tea. Add egg yolk at a temperature of 82°C/180°F. Stir in a mixer to cool down. Before it gets cold, add the melted Maracaibo. Fold in the whipped cream.

Bavaroise Vanille
Make a cream Anglaise with Vanilla Bean, milk, cream, egg yolk and sugar. Add softened Sheet Gelatin, fold in the whipped cream.

Setting
Fill 1/2 of the Flexipan mould with the Bavaroise cream. Place one Joconde biscuit in the middle. Fill up the second 1/2 of the mould with Tea Mousse. Cover with biscuit.

Decoration
Remove the dessert from the flexipan mould and by using a chocolate spray gun make a nice décor, using transfer sheets.