Grafitti entremet cheesecake by miss pirisi. The interior is a mousse lime cheesecake (not baked) with a centre of red fruits and lemon sponge. I’m not at all a fan of adding raw eggs or egg yolks to mousse cakes. If I do add eggs or egg yolks – like I learnt at Ferrandi – I cook the eggs using a Pate a Bombe method where by hot syrup is poured over the eggs during their mixing stage. In theory the eggs give hold to an entremet (due to their fat content and protein binding capacity) but for patissiers it’s the outcome of a frothy moussy air-like mixture that makes this non-baked cheesecake light, fluffy yet strong on the savours. There are two glazes here, a red glaze splashed over white. Unfortunately no cross-section here, it went straight to the client.