Place half the ingredients and wildberries paste in the mixing bowl and whip them together for about 3-4 minutes, until homogenous and fluffy. Repeat the same procedure using  Gianduja AGF Paste Fill a cake ring in half with the wildberries mixture, over a sponge sheet made of Parisien choco sponge mix. Fill in the other half with the gianduja mixture and let it set in the freezer for 3-4 hours minimum. Finally, decorate with wildberries semifreddo rosettes and Wild Berries Fruit Variegate in the center.