Biscuit:

Mix the Speculoos with the butter (I used my herbs mixer to do it well).

Spread out into your pan with hinge and keep it in the fridge. 

 

Mousse:

Heat half of the lemon juice with the sugar and the agar-agar until thickening. Add the other half of juice and let it cool.

Whisk the cream with the vanilla Sugar until it becomes thick as a whipped cream (chantilly).

In a bowl, mix the mascarpone with the cooled lemon and add the whipped cream.

Pour the preparation on the top of your biscuit and let it severalhours in the fridge.

 

You can find some help or tips for the Whipped cream and/or the Fruits mirror here.

 

Topping:

I choose to cover the Bavarois with a "Fruits mirror" made with strawberries. I already tried to do it with a "Lemon mirror" but felt it to acid and not enough sweet. You can also make a chocolate disc which I think could be a nice combination with the lemon.

We liked the combination of the "Strawberries mirror" with the lemon flavour. 

 

Keep your Bavarois at least 4h in the fridge.

 

I choose to put some of the strawberries around the cake as a "Fraisier", for this you have to put the strawberries around your mold before pour the preparation. 

 

A Bavarois can be made with many flavours, let me know if you have choose another fruit and how it was!...