Make a syrup with vanilla, sugar and water A, let it boil until it's slightly caramelized. Pour in the cherry puree. Mix the cornstarch with water B and add to the caramel/cherry syrup. Mix this with the red fruit mix cubes and profumi d'italia.
Whip the eggwhite and sugar A, mix all the remaining ingredients. Fold in the dry ingredients gently to the whipped eggwhite. Spread the mixture on a baking tray with parchment paper and bake for 7 minutes in a 200 degrees oven.
In a saucepan add the cream and cherry puree, bring this to a boil and add the gelatin mass. Pour this over the white chocolate and ube powder and mix with a handblender. Let this cool down overnight and whip like whipping cream before piping it.
The Dobla Touch: Use Ring purple for fillable base. Decorate the top of the pastry with fresh fruit