• Serves 8-10 *

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Picture: Iain Gillespie/The West Australian

  • Serves 8-10 *

_Sponge _

  • 2 eggs *

  • 3/4 cup caster sugar *

  • 1 tsp vanilla essence *

  • 1/2 cup plain flour *

  • _Strawberry mousse _ *

  • 3 tsp gelatine *

  • 2 tbsp water *

  • 500g hulled strawberries *

  • 1/2 cup caster sugar *

  • 1 tbsp lemon juice *

  • 1 cup Greek yoghurt *

  • 300ml cream, softly whipped *

  • 1 packet savoiardi biscuits *

  • *Preheat the oven to 180C. Whisk the eggs, sugar and vanilla until pale and thick and mousse-like. Sift in the flour and carefully fold it in with a metal spoon. Spoon into a lined 20cm springform tin and bake for 20 minutes or until it springs back when pressed. Cool for 5 minutes in the tin before turning on to a wire rack. For the mousse, sprinkle the gelatine over the water in a heatproof jug and then place in a saucepan of simmering water until the gelatine has dissolved. Puree the strawberries in a food processor; add the sugar and lemon juice and blitz for another couple of seconds. Add a couple of tablespoons of the mixture to the gelatine, stir and then add to the pureed strawberries. Blitz again to combine. Pour into a bowl with the yoghurt and whipped cream and fold in until there are no streaks. To assemble, line a 20cm springform cake tin with baking paper. Cut the sponge in half horizontally. Make sure the sponge is slightly smaller than your cake tin. Press the savoiardi around the sponge and down to the bottom of the tin so they resemble a picket fence. You may need to use a bit of pressure to force sponge away from the sides. Pour in half the mousse then place the other half of sponge on top. Pour remaining mousse on top and place in the fridge for several hours. Gently remove the springform and ease the cake on to a serving plate, top with strawberries and decorate with ribbon. Use the savoiardi as a guide for slice sizes.