Christmas Bombe with Berry Preserves and White Chocolate Mousse

Ingredients

• For the Hot Milk Sponge Sheet
• 1 cup (100 grams) sifted (before measuring) unbleached cake flour (I use King Arthur)
• 1 teaspoon baking powder
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (150 grams) sugar
• 1/4 cup (60 grams) whole milk
• 2 tablespoons (30 grams) unsalted butter, cut into small pieces
• Cranberry-Raspberry Spread and White Chocolate Mousse Filling
• 6 ounces cranberries, rinsed
• 1/3 cup sugar
• 1/3 cup raspberry preserves
• 9 ounces white chocolate (see note), finely chopped
• 1 1/2 cups whipping cream
• 3 tablespoons water
• 3 tablespoons kirsch (or water)
• 1/2 cup strained apricot preserves
• 3 tablespoons finely chopped pistachios

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