This raspberry mousse is still frozen and I didn't take the acetate strips off the sides before I photographed it. Oh well.
Brian described the pattern on top as pick-up sticks. I need to practice my stick piping a little. The fresh raspberries sit nicely on the really wobbly parts.
There is a layer of chocolate cake enclosed in mousse at the bottom and a puree glaze on top. It's more difficult to see the difference when it's still frozen and has the acetate strip fogging up the side view. A couple of hours in the refrigerator and it will be perfect.