Preparation

In a mixer, beat mascarpone with whipping cream until fluffy. Dissolve 50 g of gelatin in 250 g of boiling water, mix thoroughly, then pour over the whipped mixture. Divide the mixture into 3 parts: 2 x 1000g and 1 x 500g.
Prepare the walnut-chocolate base.
Put the first part of the mixture (1000 g) into the mixer bowl, add 600 g of Lauretta cuckoo flavored filling, and beat for about 2 minutes. Spread it evenly over the biscuit base and cover it with the next base. Put the second portion of the cream (1000 g) into the mixing bowl, add 600 g of Lauretta cappuccino flavored filling, beat for about 2 minutes, and also spread it over the sponge cake. Put the third portion of the mixture (500 g) into the mixing bowl, add 300 g of Lauretta vanilla flavored filling, and beat for about 2 minutes. Put the mixture into a pastry bag with a smooth tip and pipe rosettes all over the cake.
Put chocolate-flavored Ascanio mirror glaze into a second pastry bag and create a fine lattice pattern on the cake