Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

Makes 12 cakes

3 hrs 30 min + overnight + 3 hrs freeze

Individual dome cakes layered with pistachio dacquoise, lemon curd, and silky mousse, finished with a glossy white chocolate mirror glaze.

prepPreheat oven to 300°F / 150°C
prepLine sheet pan with parchment paper
1 teaspoon Meyer lemon zest (for the curd)	Simmer lemon juice, zest & sugar	Thicken with cornstarch slurry	Dissolve gelatin, whisk in butter & coloring	Freeze lemon curd in dome molds overnight			Assemble: mousse, lemon dome, dacquoise	Freeze assembled cakes 3 hrs or overnight	Unmold & invert cakes onto frozen sheet	Pour glaze over cakes, drip & scrape	Coat edges with pistachios, garnish
1/3 cup / 80 ml Meyer lemon juice
1/4 cup / 50 g granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon / 15 ml water
3/4 sheet leaf gelatin	Soften gelatin for curd
2 tablespoons / 30 g salted butter, cut into small cubes
yellow food coloring (optional)
1 3/4 oz / 50 g raw shelled pistachios	Trace 12 circles on parchment	Pulse pistachios, flour & powdered sugar	Fold in pistachio mixture	Pipe dacquoise circles, sprinkle & dust	Bake 8 min, reshape edges while hot	Bake 25–35 min more, cool in oven
1 3/4 oz / 50 g pistachio flour or almond flour
1/2 cup / 60 g powdered sugar, plus more for dusting
pinch salt
2 large egg whites	Whip egg whites to medium-stiff peaks
1/4 cup / 50 g granulated sugar
1/4 teaspoon pistachio extract (optional)
1 tablespoon chopped pistachios (for sprinkling)
2 sheets leaf gelatin	Soften gelatin for mousse			Dissolve gelatin in custard, sieve & cool	Fold whipped cream into cooled custard
4 large egg yolks, at room temperature	Whisk egg yolks & sugar until lightened	Temper yolks with hot cream mixture	Cook custard to 165°F / 74°C, stirring
1/4 cup / 50 g granulated sugar
6 tablespoons / 90 ml heavy cream	Heat cream, milk, vanilla & lemon zest
6 tablespoons / 90 ml whole milk
1 tablespoon Meyer lemon zest (for the mousse)
1/2 teaspoon vanilla paste or extract
1 cup / 240 ml heavy cream	Whip heavy cream to soft peaks
6 sheets leaf gelatin	Soften gelatin for glaze	Dissolve gelatin, whisk in condensed milk	Pour over chocolate, stir until smooth	Add coloring, cool to 85–90°F / 29–32°C
1 cup / 200 g granulated sugar	Boil sugar, corn syrup & water until clear
2/3 cup / 160 ml corn syrup or glucose syrup
1/2 cup / 120 ml water
1/2 cup / 120 ml sweetened condensed milk
7 oz / 200 g good quality white chocolate, finely chopped
food coloring (as desired)
chopped pistachios (for garnish)

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