Directions

• For the white chocolate whipped cream
• Heat 190 g (3/4 cup and 1 tablespoon) of cream with sugar in the microwave. Pour on the white chocolate and let it sit for a minute, then whisk until smooth. Add the rest of the cream and blitz with an immersion blender.
• Place plastic wrap on the surface of the cream and chill in the fridge overnight. Just before using, whip the cream until still peaks form.
• For the strawberry compote
• Mix together the sugar and pectin in a small bowl.
• Put the strawberry puree* and the fresh strawberries in a saucepan and bring to the boil. Add the sugar and pectin and cook for 3 to 5 minutes. Put in a shallow tray or pan and leave to cool.
• For the genoise
• Preheat to 350°F. Grease a 9 inch springform pan, and line the bottom with parchment paper.
• Half-fill a saucepan with water and bring it to a boil over medium heat. Lower the heat so the water is simmering. Combine the eggs, and sugar in the bowl of an electric mixer, whisking by hand to break up the eggs. Place the bowl over the simmering water and gently whisk until the mixture is lukewarm, about I I 5°F.
• Place the bowl on the mixer with the whisk altachment and whip on medium to high speed until the foam is more than tripled in volume and very much lightened in color,
  3 to 4 minutes. The outside of the mixer bowl will feel cool to the touch. Add the glycerin and continue to whisk for a few more seconds, until well incorporated.
• While the egg mixture is whipping, stir the flour and salt together. Remove the bowl from the mixer and sift the flour mixture over the egg foam. Use a rubber spatula to fold in the flour mixture, making sure you dig down to the bottom oft he bowl every time you pass through.
• When the flour is three quarters folded through, take 2 large scoops of the mixture and add to the melted butter. Add the butter mixture to the base mixture and continue to fold through. Mix until the batter is incorporated and smooth.
• Pour the batter into the prepared pan and smooth the top. Bake the genoise until it feels firm when pressed in the center with a fingertip, 20 minutes.
• Pour the batter into the prepared pan and smooth the top. Bake the genoise until it feels firm when pressed in the center with a fingertip, 20 minutes.
  Leave to cool for 10 minutes on a cooling rack, passing a knife around the edge of the ring. Remove the ring and leave to cool completely. Then cut into two even layers.
  Clean the springform pan and use the ring to guide your assembly.
• For the vanilla mousseline cream
• Place the milk and vanilla in a medium saucepan and bring to a simmer. In the meanwhile, in a medium bowl whisk together yolks, sugar, flour, and cornstarch.
• Gradually pour the milk into the yolk mixture, whisking continuously, so that you don’t end up with scrambled eggs.
• Return the mixture to the same saucepan and cook over medium heath, whisking consistently, until it thickens and starts to bubble. Take it off heat, and add 75 g (5 1/2 Tablespoons) of the butter, mixing well.
• Transfer to a clean bowl, place plastic wrap directly on the surface, and let cool at room temperature.
• Beat 200 g (3/4 cup and 2 Tablespoons) of butter in a bowl of a stand mixer with a whisk attachment, on a medium speed until light and fluffy. Mix in the cooled pastry cream, a few tablespoons at a time until fully incorporated.
• To assemble the Fraisier
• Place one layer of the sponge on the serving plate. Use the springform ring to guide your assembly. If you have an acetate sheet, place it around the ring. Otherwise, use plastic wrap inside the ring, and let it hang over.
• Place 1/3 of the strawberry compote on the genoise layer, spreading it evenly. Place the cut strawberries, face out, at the edge of the ring. Spread the mousseline creme over the layer and push against the strawberries, to create support. Fill the space with more strawberry compote (1/3) and with the fresh strawberries.
• Then cut a circle from the second sponge layer to fit the center of the cake, and place it over the strawberries. Spread the remaining strawberry compote over the second layer of genoise.
• Cover the top of the cake evenly with the white chocolate whipped cream. Cover with plastic wrap and freeze for 1 to 2 hours, until set.