Mix Quenelle and fresh cream. Amalgamate by hand in order to achieve a well melted powder and without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the Mascarpone paste.
Fill in the specific ice cream trays by layers with sponge fingers soaked by Junior Liqueur Coffee.
Variegate with Cioccoloca, dust the Gran Cocoa and decorate with sponge fingers.
Stabilize in blast chiller.
