Prepare the mousse: Whip up the chocolate mousse according to your favorite recipe or use a store-bought version. Chill in the fridge.

Make the compote: Combine fresh cranberries with sugar and a splash of water in a saucepan. Cook until the berries burst and the mixture thickens, then let it cool.

Bake or buy the sponge: Either prepare your vanilla sponge cake or use a quality store-bought option.

Layer the dessert: In a mold, layer the components starting with vanilla sponge cake, then cranberry compote, followed by chocolate mousse. Repeat layers if allowed.

Chill to set: Place the assembled entremet in the fridge for about 2-4 hours or overnight until set.

Unmold and decorate: Carefully remove the entremet from the mold, melt dark chocolate and drizzle it over the top.

Garnish thoughtfully: Decorate with fresh berries and whipped cream before serving.