Mix egg yolks, honey, and sugar A. Warm to 35°C and whip until ribbon stage.

In a separate bowl, whip egg whites with dried egg white and sugar B to make a meringue. Add red coloring.

Sift flour, cornstarch, and baking powder together. Gently fold into the yolk mixture along with the meringue.

Pipe onto a baking tray and bake at 160°C for ~10 minutes.

Heat milk, coconut purée, and coconut milk powder to a boil.

Whisk egg yolks with sugar, then slowly temper in the hot milk mixture.

Cook the anglaise to 82–84°C.

Off heat, add bloomed gelatin and strain through a chinois.

Cool to ~20°C, then fold in whipped cream and coconut liqueur.

Bloom gelatin and melt it at 40°C. Mix with strawberry and raspberry purées and the raspberry eau-de-vie.

Cook sugar and water to 120°C, then pour over egg whites to make Italian meringue.

Fold whipped cream into the berry mixture, then gently fold in the meringue.

Combine raspberries, purée, honey, water, lemon juice, and zest. Heat to 50°C.

Mix sugar and pectin, then add to mixture. Bring to a boil and simmer for 2 minutes.

Chill thoroughly.

Whip all ingredients together until soft peaks form. Chill until use.

Heat half the raspberry purée with sugar and trehalose to 60°C.

Stir in bloomed gelatin until dissolved.

Mix in the remaining purée and refrigerate overnight.

Cut round bases (15 cm) from the biscuit cuillère and place them inside ring molds.

Cut biscuit strips (3 cm wide) and line the inner sides of the molds.

Pour Bavarois Coco to the edge of the biscuit rim.

Pipe raspberry compote over the center of the bavarois.

Fill to the top with Mousse Rouge and freeze until fully set.

Unmold and spray with a protective chocolate velvet spray (optional).

Pipe Chantilly Rouge on top.

Add a swirl of raspberry glaze (mixed with a bit of nappage) on top.

Garnish with strawberries, raspberries, red currants, and a festive Santa chocolate if desired.