Preparation

Soak the chocolate base with spirit punch. Pour 40 g of gelatin with 500 g of boiling water, stir until dissolved and add 1,500 g of Lauretta 50% cherry filling. Spread the mixture over the chocolate sponge cake.

Whip 1,000 g of 30% cream, add 2 kg of mascarpone and 800 g of Lauretta vanilla flavored filling. Mix until smooth.

Dissolve 60 g of gelatin in 150 g of boiling water and then add it to the mascarpone cream. Spread 3/4 of the cream on the previously prepared Lauretta 50% cherry filling. Cover with a chocolate base, soak it with punch and spread the rest of the vanilla cream on it.

Put in the fridge for about 2 hours. Spread the Ascanio chocolate flavored mirror glaze over the top of the cake and decorate it with e.g. chocolate curls, lattice patterns or fresh fruit.