COOK: no cook recipe
SERVING: 8-10 people
AUTHOR: Matilde Vicenzi
14 oz. pack of Matilde Vicenzi Sponge cake bases
2 cups of strawberry jam
2 cups of fresh cream
4 ½ cups of strawberries
2/3 cups of chocolate sprinkles or flakes
Wash the strawberries and dry on kitchen towel. Keep half of them whole and cut the other half into cubes. Whip the cream.
Separate the three discs of pan di Spagna sponge and place one on a wire rack. Spread with half of the jam and cover with just under a third of the cream. Scatter over half of the chopped strawberries and sprinkle with a spoonful of chocolate. Cover with a second disc of sponge.
Repeat the layering process on the second disc and again on the third, then use a spatula to spread the remaining cream over the dessert.
Stick the rest of the chocolate sprinkles to the edges of the cake and decorate with the whole
strawberries. Transfer to a serving plate and keep chilled until ready to eat.