Preparation

Prepare the punch: heat 500 g of dry red wine with 500 g of sugar for 15 minutes. Cool it down.

Whip 2,000 g of cream, add 1,000 g of mascarpone, mix until they form a smooth mixture. Dissolve 60 g gelatin in 250 g boiling water. Add it to the mixture, divide the whole into 2 equal parts.

Soak the chocolate base with punch. Add 500 g of Lauretta raspberry 60% filling to the first part of the cream, mix and spread it on the chocolate base. Cover it with the second base, which is also soaked in punch. Mix the second part of the cream with 500 g of Lauretta vanilla-flavored filling, pour it on the base. Set the cake aside to set.

Whip plant cream, add 300 g of Lauretta vanilla-flavored filling to it. Transfer the mixture to a confectionery bag with a rosette-type tip. Spritz rosettes on the top of the cake in a slant pattern. Put 200 g of Lauretta raspberry 60% filling in another confectionery bag and spritz strips lengthwise between the rosettes. Decorate as desired, for example, with chocolate openings.