Beat the mascarpone, add the sour cream and powdered sugar. Beat until homogeneous.
Prepare a cake form with adjustable ring.
Dip the biscotti in the coffee and form the base, then the walls. Pour the cream into the middle and smooth out.
Soak the gelatin and after it swells, heat it slightly and add it to the apple juice.
Once the mixture starts to gel, pour it over the cream.
Leave the cake to tighten for 2-3 hours, then carefully remove the ring.
Garnish with cocktail cherries and mint leaves.