8 Mar 2023
Whip all ingredients together for 6 minutes at high speed.
Scale 200 gr per 16 cm.
Bring water and sugar to a boil. add the kirsch. Use 60 gr of syrup on each layer.
Use 100 gr of griottines cherry per layer.
Whip the passionata at medium speed to a stiff peak. Pipe 120 gr per layer.
Spread a thin layer of tempered chocolate on a marble slab let it set beforescapping.