Dough:

1. In a bowl, place the Sponge Cake, the eggs and the water and beat until you get a whitish and fluffy dough. 
2. Deposit the dough on a baking tray lined and greased with Release Spray. Bake in a preheated oven at 200ºC for about 6 to 8 minutes. 
3. Unmould onto baking paper and fill with GellPirat. Roll up and leave to cool.

Note: A 39 x 36 cm tray was used.

1. Start by whipping the HuLaLá Vegetable Cream. Dissolve the Strawberry Mousse with the water. With the help of a rubber spatula, mix 1/3 of the cream. When it's a homogeneous mixture, add the remaining cream.

Assembl:

1. Put cling film on the inside of the half sphere mould. Cut slices of dough about 1 mm thick, and line the mould starting from the bottom. 
2. Fill with the mousse inside, close with a layer of slices of the dough. Place in the refrigerator until it's firm.