Top coeur à la crème with berry mixture, and serve.

Arrange berry mixture on top of cake, and dust with confectioners' sugar.

The berry mixture can be prepared a few hours ahead and left to macerate, refrigerated, until serving time.

Carefully unroll the cake and spoon the berry mixture over the surface.

Form 3/4-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed.

Coat candied lemon zest with cooking spray and finely chop; stir it into berry mixture.

Slowly re-roll the cake as tightly as possible without causing the berry mixture to ooze out.

Remove pie shell from refrigerator and pour berry mixture into it.

Top with half of berry mixture and a sprinkling of chocolate shavings.

Place 1/4 of berry mixture in a blender and purée.