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.
This dessert can be prepared up to two days in advance. It is preferable to add the pistachio nougatine topping at the last moment. The nougatine recipe can simply be doubled.