"A fraisier is always good to look at. It's an open-sided cake, and it has a classic line of sliced strawberries ringing its middle layer; the custard-usually either crème mousseline or crème diplomat-is piped carefully around and over the strawberries, giving the cake a nice zig-zag flag look. With a blanket of something smooth layered over the top sponge and then some artfully arranged fruit, maybe some delicate little sugar decorations, it can have a certain elegant beauty."
"Mary Berry, former longtime judge of The Great British Bake Off, has a signature fraisier topped with white marzipan, sliced strawberries, and "pretty decorations of your choice" made with melted dark chocolate. It has that particular quality of Mary Berry bakes, where it looks unfussy enough to be hauled out of a picnic basket, but also carefully made and lovely. It is hard to make a bad-looking fraisier."
The Great British Bake Off's pâtisserie technical required contestants to make Paul Hollywood's framboisier. A framboisier is a raspberry take on the classic French fraisier, built from two layers of genoise sponge sandwiching fresh berries and pastry custard. The custard, often crème mousseline or crème diplomat, is piped around the fruit to create a zig-zag flag look. A smooth topping, marzipan, jelly, or cream finishes the cake, with artful fruit or sugar decorations. Mary Berry's signature fraisier uses white marzipan, sliced strawberries, and dark chocolate decorations, yielding an unfussy yet carefully made elegant cake.
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