Enfold the upstanding sides along the perforation line.

Make a bavarois by mixing 1 part of Multifill Eggnog 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 whipped cream in the middle of the schnitt.

Spin a mix of Multifill Eggnog and Jelfix Mirror Neutral on the whipped cream.

Pipe rosettes of whipped cream on the sides of the schnitt.

Decorate the schnitt with pieces of chocolate.