Mousse: Make the mousse by whipping together the strawberry jam, mascarpone and fresh cream until it forms a thick mousse. Cover and set aside. Line a spring-form sponge tin with 3 layers of cling film. Wash and thinly slice half the strawberries.
Outer Layer: Cut the ends off the lady’s fingers ( about .5mm). Sit them in around the edge of the tin. Continue until the tin is full. Place some sponge fingers on the base. Cut up extras to fill in as many gaps as possible.
Filling: Dollop in half the mixture. Carefully place in a thin layer of strawberries and another layer of ladies’ fingers in the middle. Finish with the rest of the mousse. Spoon over the top. Cover with cling film and allow to set in the fridge for 4 hours or overnight.
Serving: To serve, remove the spring-from wall and the cling film. Carefully set it down on a cake stand or a plate. Tie some cute twine or ribbon around the cake. Place the fresh strawberries ( green calyx still on ) on top. Garnish with little daisies or rose petals.
