Thanks for watching! If you enjoyed that, don't forget to like and subscribe to our channel. And if you want to try making this yourself, ingredients and instructions are below:br br You'll need:br br For the filling:br br - 1½ cups mascarponebr - ⅓ cup sugarbr - 1 tbsp lemon juicebr - 1 tsp vanilla flavoringbr - 5 tbsp warm milk br - 3 sheets gelatinbr - 5 fl oz whipping cream br - 7 oz strawberries, choppedbr br For the sponge cake base:br br - 2 eggsbr - ⅖ cup sugarbr - ⅖ cup flourbr - ⅓ cup cornstarchbr - 1 tbsp baking powderbr br In addition: br br - 1.7 fl oz cold espressobr - 3½ cups whipped creambr br For the decoration:br br - white couverture chocolatebr - red food coloringbr - 18 - 19 ladyfingersbr - 3.5 oz strawberries, chopped in halfbr - some mint leavesbr br Here's how:br br 1.Beat the mascarpone, sugar, lemon juice and vanilla flavoring into a cream. Dissolve the already softened gelatin in the milk while stirring. Then stir the milk into the mascarpone mix before folding in the whipped cream. Finally, fold in the strawberries.br br 2. To make the sponge cake base, first beat the eggs and sugar together until they are frothy. Next, add the rest of the ingredients, then pour the mixture into a small springform pan and spread it out flat. Then bake for 20 minutes at 390°F.br br 3. Remove the cooled sponge base from the pan and cut it into three equally thick layers. Separate the layers and dab the bottom one with some espresso. Then spread half the mascarpone mix on to the sponge. Repeat all these steps with the second layer of sponge. Place the third layer on top of the rest of the cream and then dab it with espresso too. Then leave the cake to cool for 30 minutes.br br 4. For the first part of the decoration, cover the cake evenly with more whipped cream that has been beaten until it is stiff.br br 5. Melt the couverture chocolate over a waterbath and dye it with some food coloring to produce a baby pink color. Dip the ladyfingers about a quarter of the way into the chocolate and then let it dry. For this, you can stand the ladyfingers in cups, glasses or even an ice cube tray in the fridge. Place the biscuits with the hardened chocolate around the edge of the cake, until it is completely covered. Then decorate the top with strawberries and a little mint.