2 recipes Vanilla Sheet Cake (see recipe)

1 recipe Mascarpone and White Chocolate Cream (see recipe)

2 recipes Pistachio Nougatine (see recipe) (see note)

1 recipe Cranberry and Raspberry Compote (see recipe)

20 canning jars of 1 cup (250 ml)

With a canning jars or cookie cutter of the same diameter, cut 40 vanilla cake circles. You will need about 1-½ cakes. Keep the remaining for another use (trifle, etc.). Set aside.

With a pastry bag fitted with a large plain tip, pipe 15 ml (1 tablespoon) of the mascarpone and white chocolate cream at the bottom of each jar. Add 5 ml (1 teaspoon) of the pistachio nougatine. Cover with a slice of cake. Add 10 ml (2 teaspoons) of the Cranberry and Raspberry Compote, 30 ml (2 tablespoons) of mascarpone and white chocolate cream, and 5 ml (1 teaspoon) of pistachio nougatine. Cover with a second slice of cake. Pipe 15 ml (1 tablespoon) of mascarpone and white chocolate cream. Garnish with 5 ml (1 teaspoon) of cranberry and raspberry compote and 5 ml (1 teaspoon) of pistachio nougatine. Close the jars and refrigerate until ready to serve.

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