PREPARATION

I only made ​​this dessert for two people, so you can also adjust the recipe for yourself.

Beat the egg yolks with the sugar until light mousse. Add the mascarpone and beat on.

Whip the cream in a separate bowl until stiff and add half the cream.

Dip the biscuits Roses de Reims in the strawberry syrup, cut them in half and put them along the sides of the rings.

Do a bit of the cream on the bottom of the rings, line with pieces of strawberries and do it again some cream on top. Decorate the cakes with strawberries and put them in the fridge to harden.

Serve on a board, possibly with some strawberries.