This is an entremet featuring layers of berries, chocolate and nuts: a hazlenut chiffon cake, hazelnut-chocolate mousse, almond meringue, berry mousse, feuillitine, and berry glaze. This concotion was a combination of a few different recipes: hazelnut mousse (with agar in place of the gelatin) and hazelnut chiffon cake based on Evan’s Kitchen Ramblings; berry mousse (with agar in place of the gelatin) from Lisa Michele; and almond dacquoise from Audax Artifact‘s posting on the January 2011 Daring Baker’s Challenge. For the feuilletine, often described as a caramelized crunchy crepe, I used tuille cookies from the Chef Gale Gand of the Food Network. I’m sad to say that the crunch did not last. I don’t understand how those tuille bowls are supposed to withstand a serving of ice cream, because they became soggy within minutes (if that!) of contact with the mousse. Ah well.