Raspberry Trompe l'oeil Mold

The Pavoni Lampone raspberry mold is not just a simple round textured shell: it is the reference for raspberry trompe-l'œil, sculpted from the exact specifications of Fabrizio Fiorani — internationally recognized Italian pastry chef, former Pastry Chef of the Year (Asia, 2019).

• High-definition 3D design: each grain (drupelet) of the raspberry is precisely molded for a spectacular trompe-l'œil effect
• 100% liquid Platinum Silicone: premium inert and odorless material, total food safety, durable flexibility
• Professional GN 1/1 format: the 400×300 mm tray fits the standards of pastry labs
• 12 cavities: optimal productivity, 12 identical raspberries in a single batch
• Extended thermal resistance: -40°C to +280°C, wider than the average silicone molds

Also discover our complete range of Silikomart molds and entremet molds.

Fabrizio Fiorani is an internationally renowned Italian pastry chef, awarded Asia's Best Pastry Chef in 2019. His visual signature is recognized by hyper-realistic trompe-l'œil pushed to the extreme and reimagined classic aromatic compositions.

Working with these molds means learning directly the technique of a great chef. Also discover the full Pavoni Italia range featuring signature molds from the world’s top pastry chefs.

• Professional pastry chefs looking to enrich their display with a signature fruity trompe-l'œil
• Chocolatiers creating original 3D fruity pieces — see our chocolate molds
• Caterers and restaurants for signature plated desserts to share
• Passionate cake designers and pastry chefs aiming to master the fruity trompe-l'œil technique
• Aspiring chefs in training wanting to learn Fabrizio Fiorani’s techniques

The insert

Prefer a pure raspberry or raspberry-lemon insert, gelled with NH pectin, for a melting/crunchy contrast when sliced.

Crystallization

Desserts must be frozen through (ideally in a -40°C blast chiller) before unmolding. The flexibility of Pavoni Platinum silicone releases the shape without deforming it.

Velvet finish

Use a raspberry red velvet spray or a cocoa butter + red dye mixture applied with an airbrush. To intensify, finish with a fine mist of deep red. To color cocoa butter, choose our liposoluble dyes.

Storage

Spray the velvet and serve within 12 hours after unmolding for optimal visual effect. Beyond that, moisture may affect the finish.

• Hand washing recommended with warm soapy water
• Dishwasher safe (gentle cycle recommended)
• Air dry upside down
• Store flat or hanging, away from direct heat sources
• Avoid abrasive sponges that can scratch the silicone surface

• ✅ Authentic Pavoni Italia product, imported directly from Italy
• ✅ Permanent stock — shipping within 24 business hours
• ✅ The best price on the market for the Pavoflex Lampone 1.1
• ✅ Click & Collect in Osny (95) for Parisian professionals
• ✅ Delivery to mainland France, Belgium, Switzerland, Germany, Spain, Italy, UK
• ✅ Responsive customer service in French — pastry team familiar with the products
• ✅ 5/5 reviews from 2 verified customers on this item
• ✅ B2B orders with professional terms on request

Patissland has been the French reference shop for cake design equipment and ingredients since 2019, and the official distributor of the biggest pastry brands.

Where to buy the Pavoni Pavoflex raspberry mold in France?

The Pavoflex Lampone 1.1 mold by Fabrizio Fiorani is available at Patissland, the official Pavoni Italia distributor. We guarantee an authentic product imported from Italy, with permanent stock and fast shipping throughout France and Europe.

What volume for an individual raspberry entremet?

Each cavity of the Pavoflex Lampone 1.1 holds 95 ml, an ideal size for an elegant individual entremet in a display or a signature plated dessert. The mold has 12 cavities, totaling 1,140 ml of preparation per batch.

How to successfully make a raspberry trompe-l'œil entremet?

Three keys: a raspberry gelled insert for contrast when cutting, freezing at the core before unmolding (ideally in a -40°C blast chiller), and a red raspberry velvet spray applied within minutes after unmolding. To intensify, finish with a mist of deeper red on the tips.

How many times can the Pavoflex Lampone mold be used?

Pavoni Italia guarantees excellent durability of Platinum silicone, with several thousand uses without loss of non-stick properties or shape, provided care instructions are followed (gentle washing, air drying, storage away from shocks).

Can the Pavoflex mold be used in the oven?

Yes, up to 280°C — an exceptional range for a silicone mold. You can make dacquoises, cookies, or inserts baked directly in the cavities. For trompe-l'œil entremets, the main use remains freezing before unmolding and finishing with velvet spray.

Which finish gives the best ripe raspberry effect?

The raspberry red velvet spray applied in two passes (uniform light red + deep red cloud on the tips) faithfully reproduces the look of a ripe raspberry. For an even more precise look, use colored cocoa butter with our liposoluble colorants and apply with an airbrush.

What is the difference between Platinum silicone and classic silicone?

The 100% liquid Platinum silicone used by Pavoni Italia is superior quality: more flexible, more heat resistant, odorless and tasteless, with ultra-precise detail reproduction. It is the reference silicone for high-end professional pastry.

How long can a raspberry entremet be stored?

A finished raspberry entremet can be kept 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Spray the velvet and serve within 12 hours for optimal results.

Is the Pavoflex Lampone mold dishwasher safe?

Yes, but we recommend hand washing with warm soapy water to preserve the fine details of the shell and extend the silicone's lifespan. Avoid abrasive products.