For the chocolate cream: heat the custard in the microwave, taking care that the mixture does not go over 35°C. Add the melted chocolate and stir carefully. Stir in some whipped cream quickly, to create bubbles in the mixture, and then blend the two mixtures together, stirring from top to bottom.
For the Kirsch cream: whip the cream with the sugar and vanilla, and then blend in the Kirsch.
For the Kirsch sugar syrup: blend all the ingredients together.
Put the cake together by putting a ring or a square of chocolate sponge cake on the bottom. Pour the Kirsch sugar syrup on top of it, followed by a layer of Kirsch cream and then some Fabbri Amarenas. Finish with a layer of sponge cake soaked in sugar syrup, and then cover the sponge cake with the chocolate cream. Decorate with whipped cream, Fabbri Amarenas and milk chocolate shavings.
Recipe by silviettasimo