White Chocolate and Passionfruit Opera Cakes

It seems like I haven't done a proper challenging bake for a while, so I decided to make these little opera cakes. They are three layers of almond joconde sponge soaked in a passionfruit syrup, with a passionfruit creme au berre, white chocolate ganache, white chocolate mirror glaze and topped with fresh passionfruit. 

I would say that all the elements are technically pretty much spot on. I would perhaps add a little more passionfruit juice to the buttercream to give it a stronger flavour, and make a little more syrup. But other than that the flavours marry together wonderfully to produce a light and delicate dessert with a sweet and luxurious flavour. I am very happy with the end result.