Cocoa sponge cake
375g cocoa sponge cake mix
1 tsp sugar
2 tsp vanilla flavouring
500g full-fat cream (33% fat)
500g Lauretta blackcurrant filling 50%
200g neutral stabiliser
1000g full-fat cream (33% fat)
150g zabaglione flavour ice cream paste
250g neutral stabiliser
10g Lauretta blackcurrant filling 50%
150g Ascanio mirror glaze
Recipe for a 60 x 20cm baking sheet
Remove the top crust from the baked sponge cake and cut into two layers. Prepare the syrup and dip one of sponge layers to make the base layer.
Prepare the blackcurrant mousse. Whip the cream. Add the stabiliser to the water, followed by the whipped cream and the Lauretta blackcurrant filling 50%. Spread the mousse over the base layer of the cake, cover with the other layer and again soak the top with the syrup.
Prepare the zabaglione mousse in a similar manner: combine the whipped cream with water, zabaglione paste and stabiliser. Spread the zabaglione mousse over the top of the cake and chill.
Finish by spreading on a mix of softened Ascanio mirror glaze and Lauretta blackcurrant filling 50% over the top.