Bastille Day chez moi

Here is my dessert for the Bastille Day competition at La Cuisine Paris cooking school where I did one day course on macaroons this summer. 

It is called "Bastille - past and present". In this dessert I've tried to link past and present of the history of Bastille. Bottom layer depicts past time when fortress was build. Next layer refer to time when it was a jail and a symbol of struggle and fight for freedom (colored with national colors). Finally, nowadays we celebrate Bastille Day with fireworks and parades (to what refers fruits and flowers decor of dessert).

First layer is a tiramisu with some gelatin added in the cream to give an additional stability to that layer. Next one is a macaroon with vanila cream and fruits. And the top layer is a macaroon with a chestnut cream.

Bastille Day dessert

Bastille Day dessert