Small glass with Vanilla

VANILLA MOUSSE
Heat 100 g of cream at 40°-50°C, add Moussecream and dilute well. Add the remaining cold cream and Pastovopan and and let it cool down for 6/7 minutes in a freezer or for 2/3 minutes in a blast chiller. Whip the mixture partially in the planetary mixer and finally add Vanilla Delipaste Super

SPONGE CAKE
Whip eggs and sugar while cooking, add sieved flourand finally blend in melted butter delicately. Pour it all into hemispherical Molds previously buttered and floured, and bake at 170°C for 35 minutes.

VANILLA SAUCE
Bring water to a boil, and dissolve sugar in it. Finally, add Vanilla Delipaste Super and Maraschino.

STRUCTURE OF THE CAKE
Pour a layer of chocolate ripple ice-cream onto the bottom of the glass. Place onto it a circle of sponge cake soaked with vanilla sauce. Fill with vanilla mousse and decorate with Fabbri brittle and Amarena Fabbri.