Let the baked sponges cool completely. Then use the cake tin ring to cut out neat, even circles from each one. You'll end up with a top and a bottom sponge layer.

Put the egg yolks in a bowl and whisk with the sugar and cornflour until smooth and fully combined, with no lumps. Scrape the vanilla seeds into the milk and bring it to the boil.

Pour the hot milk into the bowl with the sweetened yolks, adding it gradually and whisking constantly. Once all the milk is incorporated, pour the mixture back into the saucepan and heat gently on the stove. Keep stirring and simmer slowly until the cream thickens.

Pour the cream into a clean bowl and cover with cling film. Leave to cool completely.

In a small bowl, mix the water with the gelatine and let it bloom for a few minutes. Whip the cream until stiff. Warm a bowl with a little of the pastry cream (about 3 tablespoons) over a water bath to 45°C.

Add the gelatine and stir until fully dissolved. Pour the gelatine cream mixture back into the bowl with the rest of the pastry cream and mix well. Carefully fold in the whipped cream, a little at a time.

The recipe suggests piping the cream using a piping bag. I was a bit lazy and just spooned it straight into the tin. It works just fine.

Pick out about 12 to 14 strawberries of roughly the same size. Remove the leaves and slice them in half lengthwise. Prepare the cake ring, wrap it in cling film, and place it on the tray or plate you'll be serving the cake on.

Line the base with one of the baked sponge circles and spread it with half of the strawberry jam. Arrange the halved strawberries cut-side against the cake ring. If they keep slipping, add just a few at a time and secure them in place with cream.

Keep going until the strawberries line the whole circumference of the cake. Make sure the cream fills the gaps between the strawberries too – press it in with a spoon (or use the piping bag mentioned earlier).

Use some of the remaining strawberries for decoration, and finely chop the rest to sprinkle over the finished cream layer. Put the cake in the fridge. The first cream layer will set, giving the second layer a firm base to sit on.

Heat half of the cream for the pink layer to 45°C. Mix two tablespoons of cold water into the powdered gelatine, stir, and let it bloom. Add it to the warm cream and stir thoroughly, watching out for lumps.

Whip the other half of the cream together with the mascarpone and food colouring. Add the gelatine cream to this whipped mixture. Sweeten with sugar to taste, then whip again until smooth.

Spread the pink cream over the white layer, making sure the strawberries are fully covered. Carefully place the second baked sponge on top and brush its surface with the remaining half of the jam. Leave in the fridge overnight so the creams set properly and the flavours meld.

The next day, colour the marzipan with food colouring. Roll it out and cut a circle 26 cm in diameter. Remove the cling-film-wrapped ring from the cake and carefully place the marzipan disc on top.

Decorate however you like. I dusted the top with icing sugar through a lace doily and added a few strawberries. I served it with strawberry sparkling wine – and the day felt even more special.