Soak the beans in water so they swell and expand - ideally overnight, for 12-15 hours.

Drain the water, add fresh water, bring to a boil, and cook for a couple of minutes - until the skins come off easily. Drain, cover with cold water, and peel the beans.

Return the peeled beans to the pot, cover with water, and cook until soft enough to puree, about 1.5 hours.

Remove from the heat, puree with a blender, and pass through a sieve a couple of times.

Transfer the puree to cheesecloth folded into a couple of layers and squeeze out the excess liquid.

Transfer the mixture to a saucepan, add the sugar, and cook down while stirring constantly until it reaches the consistency of semolina porridge.

Divide the finished cream into bowls, tint as desired, and transfer to piping bags. Freeze piped decorations briefly before using them to decorate the cake.