I am unable to answer your specific question, but in the event no one else responds… I have made the raspberry classic (nice b/c uses up yolks from mousseline) with the white chocolate mouselline and it was a great combination. One of the best “white” cakes I’ve ever made. The classic is definitely a richer buttercream, but I was surprised how the raspberry held it’s own with the richness of the eggs. I think it was great as a filling for contrast with the white chocolate mousseline. I’m sure others will be able to give you more info.