- Assembly: put one disk of biscuit on the bottom of a Bavarian cake mold with a diameter of 16 cm and height 3-3,5 cm (with a triacetate side strip). Fill the mold by 1/3 with the strawberry mousse, place another biscuit disk and spread a thin layer of JOYCREAM WAFERNUT NOIR. Add a final layer of mint mousse as to form a triple layer. Put in the batch freezer (-40°C) until completely frozen. Finally spread a layer of JOYCREAM WAFERNUT NOIR over the entire surface, take the mousse out of the molds and take off the triacetate strip. Decorate the sides with chocolate rectangles and store in the showcase at -14°C.

- Assembly: put one disk of biscuit on the bottom of a Bavarian cake mold with a diameter of 16 cm and height 3-3,5 cm (with a triacetate side strip). Fill the mold by 1/3 with the strawberry mousse, place another biscuit disk and spread a thin layer of JOYCREAM WAFERNUT NOIR. Add a final layer of mint mousse as to form a triple layer. Put in the batch freezer (-40°C) until completely frozen. Finally spread a layer of JOYCREAM WAFERNUT NOIR over the entire surface, take the mousse out of the molds and take off the triacetate strip. Decorate the sides with chocolate rectangles and store in the showcase at -14°C.

- Assembly: put one disk of biscuit on the bottom of a Bavarian cake mold with a diameter of 16 cm and height 3-3,5 cm (with a triacetate side strip). Fill the mold by 1/3 with the strawberry mousse, place another biscuit disk and spread a thin layer of JOYCREAM WAFERNUT NOIR. Add a final layer of mint mousse as to form a triple layer. Put in the batch freezer (-40°C) until completely frozen. Finally spread a layer of JOYCREAM WAFERNUT NOIR over the entire surface, take the mousse out of the molds and take off the triacetate strip. Decorate the sides with chocolate rectangles and store in the showcase at -14°C.