Ingredients
- 2 layers of light sponge cake
- 1 kg whipping cream
- 400 g mascarpone
- 30 g Lauretta Lemon Twist flavored filling
- 120 g Lauretta coconut flavored filling
- 80 g sugar
- a pinch of salt
- Lauretta pineapple 35% filling
- Lauretta orange 50% filling
- Ascanio neutral mirror glaze
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Preparation
- Whip the cream, mascarpone, Lauretta Lemon Twist flavored filling, coconut flavored filling, sugar and a pinch of salt until light and fluffy. Divide the cream into 2 portions.
- Spread the Lauretta pineapple 35% filling over the first sponge layer, followed by half of the cream. Place the second sponge layer on top and spread it with a thin layer of the Lauretta orange 50% filling. Add the remaining cream and refrigerate until set.
- Pour the Ascanio mirror glaze, combined with the Lauretta pineapple 35% filling, over the top of the cake.
- Decorate as desired.
