Preparation

Bake 4 bases: 2 puff pastry and 2 shortcake. Fry the Lauretta traditional Plum filling. While the filling is still hot, spread it on one shortcake base and cover it with the other. Do the same with the puff pastry. Leave them to cool down.
Mix both creams in the ratio of 400 g of plant to 100 g dairy cream. Whip. Add the Lauretta Vanilla Filling. Put the prepared mixture on the puff pastry bases and cover it with shortcake. Put them into the fridge for 2 hours.