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Top with chocolate mousse.
Cover with the second pastry, soak it well as well then top with the mascarpone cream.
Insert cherries.
Cover with the last pastry and proceed in the same way, soaking it thoroughly.
Place the expandable circle and adapt it to the size of the cake.
Press everything together well.
Reserve in the freezer for 2 hours.
Making the chips:
Gently melt the chocolate in a bowl in the microwave.
Add the oil and spread a strip of chocolate on the cold work surface (in summer, cool it with a bag of ice cubes).
When it is hard, scrape it while holding the blade of a large knife on both sides.
You have to press hard while pulling towards you.
Uncircle, mask the cake with whipped cream.
Decorate the cake with the shavings, rosettes of Chantilly and mousse, and a few cherries.
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