How to make
Cover a deep bowl with cling film so that the edges hang outside and so that the entire cake can be covered later.
Mix the whipping cream with a mixer until thick. In a separate bowl, mix the Mascarpone cream with the powdered sugar and condensed milk with a hand mixer. Mix the two creams in one bowl. Add the nuts, vanilla, lemon shavings, papaya cubes and chopped chocolate and mix everything with a spatula.
Divide the cream into two parts.
Dissolve the strong Nescafe in a large glass and add the cognac or liqueur of choice.
Pour the gelatin and let it swell in 3.4 fl oz (100 ml) of cold water for 5-10 minutes, then heat it in a water bath to dissolve.
Melt 1.8 oz (50 g) of cooking chocolate in a water bath. Pour the melted chocolate into one part of the cream and mix well.
That way two creams are obtained - white and brown. Distribute the gelatin in both creams with spoons equally and mix again.
Assembling the cake:
Briefly dip each ladyfinger in the brewed coffee and arrange them in the bowl on the foil. First arrange the ladyfingers on the bottom, and then upright on the sides of the bowl.
Pour the white cream over them, and on top of it arrange a row of ladyfingers dipped in coffee. Spread the brown cream on them. Finish off with ladyfingers again on top. Wrap the cake with the hanging ends of the foil and put it in the refrigerator for a few hours.
Before serving, open up the foil from the top, which when turned over, will remain underneath as the base of the cake. Cover the bowl with a suitable plate, then turn the cake over and remove the foil.
Sprinkle the entire cake with cocoa. I also sprinkled a little powdered sugar for color.
Decorate it however you like. You can get creative here and the decoration can be different.
The red strawberries look good, don't they?
Check out how to make pangiallo with mascarpone.
