Le verger champenois (pistachio sponge, red fruit jelly and champagne mousse layer cake with Italian meringue)

For the pistachio sponge, beat the pistachio paste, sugar, egg white and yolks on full blast for 5 minutes.

Incorporate the flour, transfer the pistachio batter to a large bowl and set aside; clean the mixing bowl.

Beat room-temperature egg whites with a dash of cream of tartar and a third of the sugar on medium speed; when the oven is hot, beat on high speed to stiff peaks.

Incorporate a third of the meringue into the pistachio batter, then fold in the rest.

Divide the batter into three equal portions over prepared baking trays, spread evenly with a large offset spatula, and bake 7 minutes.

Let cool, top each sponge with parchment, flip and stack.

For the red fruit soft jelly, bring the red fruit puree and sugar to a boil, remove from the heat, add the bloomed gelatin, spread on a rimmed baking tray, cool and refrigerate.

Whip heavy cream to medium soft peaks, transfer to a large bowl and refrigerate.

For the champagne sabayon, cook champagne, lemon juice, sugar and egg yolks in a saucepan over medium heat to 185F, whisking constantly.

Beat the champagne mixture in the mixing bowl on full blast until light and fluffy.

Melt the bloomed gelatin, mix it with some heavy cream and add it to the sabayon; incorporate a third of the whipped cream with the mixer, then fold in the rest by hand.

Spread the mousse over the chilled red fruit layer and smooth; enclose with a pistachio sponge sheet and brush the sponge lightly with a mimosa made with limoncello; freeze overnight.

Demould, slice in half and stack one half on the other; top with another pistachio sponge and brush with the mimosa.

Trim the cake and cut into three equal portions.

For the Italian meringue, cook sugar syrup to 245F, pour it into the foamy egg whites and beat on full blast to stiff peaks; decorate the cakes with it.