- 500 g sponge cake
- 1 kg Mara des Bois or Gariguette strawberries
- 4 egg whites
- 300 g caster sugar
- 1 tablespoon lemon juice
- 25 g gelatin
- 50 cl liquid cream
- 150 g chantilly cream
- 50 g green marzipan
- 50 g caster sugar (for syrup)
- 3 tablespoons Grand Marnier
- Prepare the Italian meringue base: In a heavy-bottomed saucepan, combine 300 g caster sugar with 10 cl water. Bring to a boil and cook for 1 minute.
- Whip the 4 egg whites to stiff peaks. Gradually pour the hot syrup in a thin stream over the whites while whipping continuously until smooth, glossy, and cooled.
- Soften the 25 g gelatin in cold water.
- Wash the strawberries (with stems on to avoid sogginess), dry, hull, then purée 700 g. Halve the remaining strawberries lengthwise.
- Drain the gelatin and dissolve it into the slightly warmed strawberry purée with the lemon juice.
- Whip the 50 cl liquid cream to soft peaks.
- Gently fold the strawberry purée into the meringue, then incorporate the whipped cream. Set aside.
- Make the soaking syrup: Combine 10 cl water and 50 g caster sugar in a saucepan. Boil until thickened, then off heat, stir in 3 tablespoons Grand Marnier.
- Slice the sponge cake into 3 thin layers and trim into ovals. Place the bottom oval on a serving platter, soak with syrup, spread with mousse, and add halved strawberries. Repeat layers, topping with a domed sponge oval shaped from scraps. Chill for 3 hours.
- Pipe small domes of 150 g chantilly cream over the cake. Roll out the 50 g green marzipan thinly, cut into strips, and tie into decorative knots.
Note: Always wash strawberries with stems attached to prevent water absorption.
