Cream g 1000 Moussecream g 130 Granulated sugar g 70 Fabbri Vanilla Super Delipaste g 20 Kirsch g 50
Put the cream and Moussecream into the mixer, blend well with the whisk attachment and leave in the freezer for two minutes. Whip until the mixture is soft and velvety. Lastly, add the Delipaste, sugar and Kirsch.
Assemble 3 layers alternate one layer of chocolate sponge moistened with the Kirsch and one layer of Amarena Fabbri and Chantilly mousse. Top with chocolate shavings, swirls of Chantilly mousse and Amarena Fabbri.
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