1 Melt the chocolate in bain-marie. Whip the liquid milk cream until it retains its shape, then mix mascarpone with caster sugar, then incorporate it into whipped cream. Divide the mixture into two halves. Add melted chocolate in one and forest fruits essence into the other.

2 In a round ring tray, place a layer of sponge fingers a little soaked in coffee and add coffee essence for flavor. Over the sponge fingers layer put a leveled layer of chocolate cream and a layer of cream with forest fruits essence.

3 Place sponge fingers and proceed until you finish the sponge fingers and the creams.

4 Put it in a cold place for several hours.