Final answer:
The student's question involves creating a sketch of an upside-down assembled pastry with layered elements, informed by Thiebaud's artistic techniques seen in his dessert paintings.
Step-by-step explanation:
The student is asking for a sketch of an upside-down assembled pastry that includes a stenciled jaconde, sponge cake, and raspberry mousse. To visually interpret this, we can draw from the works of Thiebaud, creating an image similar to his repetitive and colorful desserts in Boston Cremes and Cakes.
Imagine a pastry with a bottom (now top) layer of beautifully stenciled jaconde, which is a decorative almond-flavored sponge cake, this could be intricately patterned. Above it, a soft layer of sponge cake showing a structure similar to Thiebaud's parallel stacked cakes.
The final layer, now at the base due to the upside-down assembly, would be a luscious bed of raspberry mousse with a vibrant color, akin to his usage of thick, dense paint to create the illusion of frosting. The entire structure could be outlined with deep shadows to give depth, similarly to how Thiebaud uses shadows to add dimension to his paintings.