Vanilla Mousse

• 500 g cream
• 40 g Pastovopan
• 80 g Moussecream+5
• 20 g Delipaste Vanilla Super
• puff pastry to taste

Sponge cake

• 1600 g whole eggs
• 1000 g caster sugar
• 1000 g flour
• 200 g butter

Vanilla bath

• 100 g water
• 30 g sugar
• 1000 g flour
• 10 g maraschino

To compose the cup

• Nutty Pistachio to taste
• 1000 g caster sugarCroccante Pistachio to taste
• Amarena Fabbri to taste
• 200 g butter

Vanilla mousse Heat 100g of cream to 40°-50°C, add the Fabbri Moussecream+5 and mix well. Add the remaining cold cream and the Pastovopan and chill for 6/7 minutes in the freezer or 2/3 minutes in the blast chiller. Semi-whip the mixture in a planetary mixer and, lastly, fold in the Delipaste Vanilla Super carefully so as to keep the air in the mixture.

Sponge cake Beat the eggs and sugar together over a high heat, add the sifted flour and then gently incorporate the melted butter. Pour into a baking tray lined with baking paper and bake in the oven at 170°C for 35 minutes.

Vanilla bath Bring the water to the boil. Dissolve the sugar. Finally add the Delipaste Vanilla Super and the Maraschino.

COMPOSITION Pour a layer of Nutty Pistachio into the bottom of the glass. Place a disc of sponge cake soaked in the Vanilla bath on top. Fill with the Vanilla Mousse and garnish with Croccante Pistachio and Amarena Fabbri.