To assemble
Time the mousse making so it is still pourable (not scoopable) when
assembling. Lightly spray a 20 cm (8 in) round × 7.5 cm (3 in) deep
cake tin with cooking oil, then line the base and sides with baking paper.

Flip the sponge sheet onto the work surface and cut two 19 cm
(7½  in) diameter circles with a small, sharp knife. Don’t fret if you
are right on the edge of the sponge – the mousse will hide any rough
edges. Snack on the offcuts.

I have a 19 cm (7½  in) p ot lid I use as a guide to cut around.

Divide the jam between the two sponge circles and spread out over
each top. Place one circle in the lined tin, jam side up, so it sits
with an equal gap around the circumference. Pour half the mousse
in and smooth out. Place the fresh strawberries in on their sides in
concentric circles – pointy end against wide top – imagine hearts top
to tail.

This particular placement means that every slice will have that perfect
cross section.

Pour the rest of the mousse on top and shimmy with the tip of your
spatula to ensure it settles around the strawberry nooks and crannies.

Flip the second sponge circle on top, jam-side down – slide the top
sponge if it needs centering.

Don’t worry if it looks messy. It will turn out ne ater than you think!

Cover the top with plastic wrap. Sit a tart tin base on top and pop
around 500 g (1 lb 2 oz) of weight on top (equivalent to two blocks
of butter). Chill for at least 4 hours before unmoulding, but overnight
is best.

Adaptrix
Fig
When perfect figs are available,
make this! You’ll need around a kilo
(2 lb 3 oz) of small figs. Prepare the
figs by rinsing them and then nicking
off the stem tip. Set aside any
imperfect ones for the jam. Finely
chop 150 g (5½ oz) of the figs with
a splash of vincotto and 30 g (1 o z)
caster (superfine) sugar and simmer
to a jammy consistency. Set aside to
cool. Make the White chocolate and
mascarpone mousse (page 257) –
A daptrix scented with fig leaf – it’s
amazing!
When assembling, place the whole
figs in the same hearts top to tail
concentric circle formation. Fill in
the remaining mousse and top
with the second fig jam–slicked
sponge layer. Dust with freeze-dried
raspberry sherbet.

Just mascarpone + classic shortcake
You can skip the white chocolate
mouse and use 750 g (1 lb 11 o z)
mascarpone whipped with 250 g/
ml (9 oz) cream (35% milkfat) to
medium peaks. Layer into the tin as
above, but you’ll need to give the
tin a few firm raps on the counter
to settle the thicker cream. Chill for
an hour, unmould, then whip a little
extra cream to completely cover the
top and side of the cake. Quarter
some extra strawberries with their
green tops on and arrange, gently
pushing each quarter into the cream
top at spaced intervals around the
perimeter.