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Mascarpone whipped cream:
200 g of 30% liquid cream
200 g of mascarpone
50 g of icing sugar
1/2 vanilla pod
Finishes
1 jar of 400 g of amarena cherries
70 g of dark chocolate
1 tbsp of oil
Preparation :
Unmissable black drill
The day before, prepare the chocolate mousse and the sponge cake.
Once stale, it will not crumble.
Genoese :
Put the whole eggs and the sugar in a bowl in a bain-marie over low heat and whisk until 50°.
Remove from heat and continue whisking until completely cooled (almost 10 min).
Very delicately incorporate the sifted flour, cocoa and cinnamon with a spatula.
Pour into a buttered and floured 18 cm mold (do not use a ring, it may leak).
Bake in a preheated oven at 180° for just 20 minutes. Unmold and cool on a rack.
The same day, cook the syrup to soak: bring the cherry syrup to the boil with the sugar then pour in a good quantity of Kirsch, leave to cool.
Whip the mascarpone cream using Chantilly.
Assembly :
Cut the cake into 3 regular discs.
Completely soak the first pastry with syrup, using a brush.
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