Sponge cake: Beat the eggs with the sugar until the mixture triples in volume. Sift in the flour and gently fold it in with a spatula.

Pour the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for 15–17 minutes. Let cool slightly, then carefully peel off the parchment (flip the cake over onto a surface and gently remove the paper). I made 2 cake rounds.

Cut out circles to your desired size and place the larger sponge cake round at the bottom of the cake ring lined with acetate. Arrange 9 oz (250 g) of hulled and halved strawberries all around the edge.

Mascarpone whipped cream: Whip all the ingredients together until stiff peaks form.

Spread half of the cream over the sponge cake, making sure to fill the gaps between the strawberries. Add diced strawberries and passion fruit pulp. Place the second sponge cake round on top.