Dome: place the eggs and water in a mixer with whisk, add the Pan di Spagna 100 sponge mix and whisk briefly at a low speed to form an even dough. Whisk at high speed for around 10 minutes. Pour into the half-sphere mould until three-quarters full and bake in a static oven at 180°C for around 20 minutes. Leave to cool then eliminate the excess to obtain a completely flat surface.

Pastry cream: pour the water and milk into a mixer with whisk, add Shine mix and whisk at medium-high speed for around 3 minutes. Leave to rest for a few minutes before use.

Composition: fill the dome with a thin layer of pastry cream and complete with the previously whipped cream.