Preparation

Pour hot milk over dessert chocolate, add mascarpone and then Lauretta caramel flavored filling. Blend and gently combine with lightly whipped cream.

Fill one-portion cake pans to 1/2 the height. Place the Lauretta egg liqueur filling in the center. Fill the pans to the top. Freeze.

Remove the cake from the pan and glaze with Ascanio mirror glaze caramel flavored icing. Place on crisp cake base and decorate as desired, for example with a chocolate truffle ball.