Beat the eggs with the water at the first speed in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Choco Sponge mixand beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into strips or plates and bake in a preheated air oven at 160 °C for about 30-35 minutes or in a preheated oven at 200 °C (top) and 180 °C (below) for 35-40 minutes.

For chocolate mousse:

Place the chocolate mousse mix (Mousse with chocolate flavor Top chef) together with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount of tight we want.

MOULDING

We take two pieces of pan di spagna of a diameter of 22cm. and cut into 8 slices, fill with chocolate mousse that we have prepared until all of them stick together and freeze. Then we first coat with chocolate compound, Decorar Cacao Norte Eurocao and then cover only the top of the chocolate carefully with chocolate paste, Gregal chocolate Norte Eurocao with a bag to make us this distinctive cataract decor. Garnish with Crema Nocciola Vela Norte Eurocao and cherries that have been painted with gold color.