Chocolat

Trim the edges of the sponge cake slightly to make it even, then cut it into 3 equal pieces and spread the rum syrup all over

Put the heavy cream, granulated sugar, and Grand Marnier into a bowl and, while placing it over ice water, whip with a hand mixer until it is 60% stiff

2. Place a little less than one tablespoon of cream into a ladle and spread it evenly

Place one sponge cake on top of the other, then top with whipped cream in the same way. Finally, place another sponge cake on top and press lightly with the palm of your hand

4. Place the remaining cream on top and spread it evenly around the edges using a palette knife

Sprinkle with cocoa powder using a tea strainer, cut into pieces, arrange in bowls, and garnish with raspberries and mint

<How to make rum syrup> Put water and sugar in a pot and heat. Once the sugar has dissolved, turn off the heat and let it cool. Add the rum and mix