Spread the preparation on a Silpat baking mat to a thickness of 0.5cm. Bake at 180°C (gas 4) for about 12 minutes, preferably in a fan assisted oven. When cooked, remove from the oven and leave to cool.
For the fruit coulis: Organise all the necessary ingredients. I used raspberry and mango purée for this recipe, but of course you can use any fruit combination of your choice.
Add the castor sugar to the mango purée and combine.
Add the castor sugar to the raspberry purée...
... and combine with a whisk. Set aside.
In the stand mixer recipient, beat the cold whipping cream...
... until you get a whipped cream. Make sure the cream is cold for this operation. I recommend storing the bowl and whisk in the freezer beforehand. Set aside.
Place the cold Bavarian cream in a mixing bowl and scrape the sides of the dish with a rubber spatula.
Add 1/3 of the whipped cream to the vanilla Bavarian cream and combine vigorously with a whisk...
... until homogeneous.
Add the rest of the whipped cream...
... and combine carefully with the spatula until homogeneous. Give the preparation a couple of whisk motions if you notice any lumps.
Place the verrine cups on a baking sheet.
Using an Exoglass pastry cutter Ø 4cm, cut the Joconde biscuit into discs. We need two discs per cup, i.e. a total of 24 biscuit discs.