I have had so many requests for this recipe: the ace of stunning desserts! At first I had my reservations as it requires specialist equipment and ingredients that can be expensive. However, it is show-stopping for a special occasion. You can order 8cm flexible 5-hole half-spherical moulds, gold-grade gelatine and neutral glaze from catering suppliers. To cut a corner in the recipe, you can use Madeira cake instead of making the joconde sponge.