Step - by - step for our blog series on this cake: A 4 - layer Italian Genoese Sponge Cake layered with Heirloom Frosting and topped with
chilled Wild
Blackberry Bavarian Cream Mousse, dotted with fresh raspberries and
blackberries, wrapped in a double fence of homemade Ladyfingers and drizzled with Creme Anglaise (Vanilla Custard
Sauce).