Preheat the oven to 180° Celsius

Grease and line the base of a 23cm springform tin

Place the eggs and fructose into a glass bowl and set over a bain-marie

Whisk using an electric beater until doubled in volume and at ribbon stage

Remove from the heat and gently fold in the butter

Carefully pour the flour along the edge of the bowl and gently fold in

Once the flour has been incorporated pour into the tin and bake for 15 minutes

Remove from the oven and leave to cool completely

Once cooled, remove the sponge from the tin and carefull remove the baking paper

Clean your tin and line the sides with baking paper

Place the sponge back into the tin on the base **

Cut the jelly along the lines and place into a saucepan with 15mls water

Leave to melt on the stove over a low temperature

When completely melted remove turn the stove off

Place 200g strawberries into a blender

Purée until smooth and then pass through a sieve to remove the seeds

Place the evaporated milk into a stand mixer and use a baloon whisk to whisk for 5 minutes

When the milk has thickened and doubled in volume gently fold in the jelly

Gently fold in the strawberry purée

Arrange the cut strawberries around the edge of the tin, with the cut side facing outwards ***

Pour the mousse into the tin and level the top as best you can

Refrigerate for 2 hours to set

Melt the chocolate and dip the base of your strawberries into the melted chocolate

Set aside on baking paper to set

Carefully remove the mousse from the tin and place onto a serving dish

Place the rest of the chocolate into a piping bag and pipe the chocolate onto the top of the cake

Decorate with the strawberries and serve

This will keep in the fridge for a week