How to cook
Start with the preparation of the cream. In a deep bowl put mascarpone and liquid cream (which are cooled in the freezer for 15 minutes), powdered sugar and vanilla.
Using a high speed mixer, beat into a thin mixture. Place the first cake layer on a cake standa and attatch a movable cake ring around it. Pour the cream on the cake layer and place the second cake layer on top.
Put the cake in the fridge overnight.
The next day, prepare the chocolate glaze by melting the chocolate on the hob in a water bath, add the milk and mix, until a homogeneous mixture is obtained.
Remove the ring from the cake, wait for the chocolate icing to cool a bit and pour it over the cake.
Garnish it with chopped figs, cranberries and sprinkle it with coconut shavings.
The mascarpone and chocolate cake is great.