Preparation of the cream
Whip the cream: In a bowl, beat the neutral cream with an electric mixer until it becomes creamy.
Mix with mascarpone: In a separate bowl, mix mascarpone and powdered sugar until the mixture becomes smooth and homogeneous.
Mix the ingredients: add the whipped cream to the mascarpone and powdered sugar mixture and mix gently until the mixture is well combined.
Store the cake in the refrigerator: Place the mold with the wafer base in the refrigerator and let it rest for 2-3 hours or until it hardens.
Preparation of the chocolate glaze
Melt the chocolate: Melt the chocolate pieces with the neutral cream in a saucepan over low heat, stirring constantly until the mixture is smooth and shiny.
Cover for the cake: Pour the chocolate glaze over the cooled cake and spread it evenly with a spatula.
end
Cool and cut: Allow the frosting to cool for 2-3 minutes, then cut the cake into small pieces.
Serve: Serve the cake with a scoop of vanilla ice cream or raspberry jam for added flavor.
Additional decoration: Decorate the cake with pieces of chocolate, slices of fresh fruit or some cocoa powder for a visually appealing effect.
Storage: Store leftovers in the refrigerator in an airtight container to keep them fresh for several days.
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