Preparation

Soak the chocolate base with punch. Pour 40 g of gelatin with 500 g of boiling water and stir until dissolved. Add gelatin to 1,500 g of Lauretta 50% blackcurrant filling combined with 500 g of Ascanio mirror gel with a neutral flavor. Mix everything together and spread it on the chocolate base. Cover with the second base soaked in syrup.
Whip 1,500 g of 30% cream, add 1,000 g of mascarpone and 600 g of Lauretta vanilla flavored filling. Mix until smooth.
Pour 30 g of gelatin into 150 g of boiling water, stir until dissolved and add to the vanilla cream. Spread on the chocolate base. Set aside to harden for approximately 2 hours.
Combine 300 g of Ascanio mirror gel with 200 g of Lauretta 50% blackcurrant filling. Spread on the cake. Place the Lauretta cream flavored fillings into a pastry bag and create a grid on top. Decorate, for example, with fresh fruit.