1.Chop the sponge cake into large pieces and place in a bowl.

2.In a seperate bowl mix the cream and the sugar, set it on top of ice water for seven minutes until fluffy (the way to whip cream. If you do this, it will take care of the leftover sugar that has fallen to the bottom.). Add half of the cream mixture to the chopped sponge cake (from step one) and mix with your hands. Refridgerate the remaining cream.

3.Line the inside of the 18cm diameter bowl with plastic wrap. Add strawberries to the sponge cake mixture (from step 2) while packing it down tightly. Refriedgerate for one to two hours.

4.Finely chop the chocolate, put in a bowl and melt it over boiling water at 60 degrees.

5.Curl up paraffin paper into a cone to make it into an icing bag. Lay a cooking sheet on top of the cross pattern and squeeze out the chocolate to trace.

6.Flip the wrapped sponge cake mixture (from step 3) out onto a plate and spread the surface with the remaining cream (from step 2). Stick the raspberries onto the sides. Decorate the top with the chocolate roses and decorate the center with the chocolate cross.

If you pull on the wrap while pushing down it will come out clean.

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picture © nocturne layout by me

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