Strawberry Trifle Dessert

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Beat the egg yolks with half the sugar until creamy. Beat the egg whites with a pinch of salt until stiff, then add the remaining sugar and continue to beat until the egg whites are glossy and form stiff peaks. Spoon the beaten egg white on the egg yolk mix.

Mix the flour with the cornflour and cocoa powder and sieve over the egg. Fold the ingredients together gently and spread the dough onto a baking tray (20x30 cm) lined with baking parchment. Bake for 10 - 12 minutes until done, testing with a wooden cocktail stick. Remove from the tin and leave to cool on a wire rack. Divide the cake into 2 slabs of 15x20 cm each.

Puree half the strawberries with the lemon juice. Soften the gelatine in cold water.

Stir the sugar, vanilla sugar and vanilla extract into the mascarpone. Dissolve the wet gelatine in a pan and stir in 2 tbsp of fruit puree. Return this mixture to the remaining puree and mix into the mascarpone. Whip the cream until it forms stiff peaks and mix it in. Finely chop half of the remaining strawberry quarters and mix them in to the cream.

Place one half of the sponge into the tin and spread over half the strawberry cream. Place the second half of the sponge on top and spread this with the remaining cream. Top the cream with the remaining strawberry quarters and chill in the fridge for approx. 3 hours.