Gather all your ingredients and ensure that your sponge cake is ready, either homemade or store-bought.

Cream together unsalted butter and sugar until light and fluffy. Gradually add in eggs one at a time, mixing well after each addition.

Fold in the flour gently until the batter is smooth. Pour into a prepared round pan and bake at 350°F for about 25-30 minutes.

Melt quality dark chocolate using a double boiler. Stir until smooth, then fold it into the whipped cream.

Add fresh or frozen cranberries to a saucepan with a splash of water and a handful of sugar. Cook until the cranberries burst and the mixture thickens.

Select a springform or round mold and place the cooled vanilla sponge cake at the bottom.

Spread the cooled cranberry compote evenly over the sponge cake layer.

Pour the chocolate mousse over the cranberry layer and smooth the top evenly.

Chill the entremet in the refrigerator for a minimum of four hours, preferably overnight.

Carefully remove the entrent from the mold, melt dark chocolate, drizzle over the top, and finish with fresh seasonal berries.