How to cook
Beat the mascarpone with a mixer. Add the powdered sugar and sour cream. Beat until a fluffy cream is obtaineed. Dissolve the gelatin as indicated on the package.
Add it to the cream and stir.
Boil the sugary syrup with sugar and 1 cup (200 ml) of water.
Cut the sponge cake layers in half through the middle. Pour some of the syrup on them.
Put one sponge cake layer in a suitable container and arrange the fruit on top. Put the second sponge cake layer on the fruit and press it down.
Pour the cream, add the fruit and shape the terrine. Put another sponge cake layer on top again, some fruit on it and finish it off with the fourth sponge cake layer.
Smear the terrine with cream. Arrange the fruit on top. Drizzle them with the dissolved gelatin and drizzle the terrine with the wild berry topping.
Grate the chocolate on a coarse grater and garnish the terrine with it on all sides.
Let it cool for about 5-6 hours, in order for it to set.
The terrine with mascarpone and wild berries is wonderful.