PREPARATION

First, prepare vanilla cream and strawberry joconde according the recipes described in links.

Cut the strawberry joconde in half after cooling.

Now, prepare the cream: mix vanilla cream with mascarpone. Then add the half soft beaten whipped cream and mix together. No sugar is not necessary either into a mascarpone cream or a whipped cream.

Apply a thinner layer of cream on the first part of biscuits. Top with washed and drained strawberries. Fill the pastry bag with the cream and apply it in the same layer between the strawberries. Spread the remaining cream on top of the strawberries and all around the cake. Then top with the second part of biscuits and set for at least an hour to solidify.

After solidification trim the cake around the edges, adjust into regular shape and decorate as desired.