What do you think of this idea for a plated dessert- I've named it 'TROPICAL SUNRISE". It consist of three separate layers; the base being a hi-ratio lemon chiffon, the next is a strawberry bavarian cream which is then topped with a banana mousse. The sauces on the plate are strawberry and ginger. And to add a little crunch to it I've added a crispy chocolate plaquette. Would like thought and or suggestions. Thank you.