Beat the egg yolks with the caster sugar (1) in a mixer. Add some
of the egg whites beaten with the caster sugar (2), the cream
of tartar and egg whites, then pour in the flour sifted with the
starch. Add the remaining egg whites and mix gently.
Pour 360 g of Savoy sponge into a 20 cm-diameter sponge
mould, greased with butter. Bake in a fan-assisted oven at
165°C for 25 minutes.

In a saucepan, bring the water and caster sugar to the boil. Let
cool before adding Cointreau®. Set aside.

Soak gelatine leaves in cold water for at least 20 minutes
minimum. Bring milk, cream and vanilla to the boil in a
saucepan. Add blanched egg yolks and caster sugar. Cook at
85°C. Blend. Add white chocolate and yuzu juice. Cool quickly.
Stir in drained gelatine melted at 40°C, then Cointreau®.
Finally, fold in the whipped cream.

Cut candied ginger into cubes. Add the candied fruit mixture
and Cointreau®. Place the mixture in a microwave-safe
container, cover with cling film and cook for 5 minutes at
1000 Watts. Leave to macerate, filmed, for 24 hours.

Mix all ingredients with a leaf mixer

Cut the Savoie sponge base in the style of the Ambassador:
Place an 18 cm diameter circle on the Savoie sponge, 1 cm from the edge.
Using a small serrated knife, cut inside the circle.
Be sure to leave a 1 cm margin of sponge on the bottom.
Slide a saw blade 1 cm from the edge of the sponge and slice vertically, respecting the 18 cm circle.
Carefully remove the detailed piece of sponge (lid).
Cut the lid to obtain a 2 cm-thick sponge. Set aside.

Punched bottom and edges of Savoie sponge.
Garnish with 100 g Cointreau® yuzu vanilla mousse.
Add 70 g macerated candied fruit.
Pour in 80 g Cointreau® yuzu vanilla mousse and smooth.
Cover with sponge. Punch down well. Place in the fridge.

Cover with 33% almond paste.
Shape a few reliefs using a white chocolate cornet.
Finish the decoration with a few marzipan roses and silver beads.
Finally, create a braid of white and pink marzipan to position around the edge.