Enfold the upstanding sides along the perforation line.

Make a bavarois by mixing 1 part of Fruffi Plus with 1 part of firmly whipped cream (1:1).

Put a thin layer of sponge cake in the schittes strip.

Pipe the first layer of bavarois on the sponge cake (350 gram).

Press the second layer of sponge cake on the bavarois.

Pipe the second layer of bavarois (350 gram) on the sponge cake and press the upstanding sides of the strip firmly against the sides of the pastry.

Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).

Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.

Pipe 3 stripes of chocolate whipped cream in the middle of the schnitt.

Pipe a layer of chocolate mirror on the stripes.

Pipe some little chocolate cream balls on the sides of the schnitt.

Sprinkle some white chocolate curls on the chocolate balls.

Decorate the schnitt with 3 slices of banana.

Chocolate mirror:
Mix 1 part of Jelfix Mirror Neutral with 1 part of Multifill Chocolate.

Chocolate whipped cream:
Mix 1 kg firmly whipped cream with 250 gram Multifill Chocolate.