Strawberry Picking Basket

Melt the white chocolate, pour it into the empty tray, remove the excess chocolate, form a chocolate handle and refrigerate everything for 30 minutes. Whip the heavy cream, powdered sugar and mascarpone. Place the whipped cream in a piping bag. Cut the strawberries into slices, spread the strawberries on the cling wrap to form a rectangle. Pipe the whipped cream on top, fold the cling wrap to form a sphere and set aside for 5 minutes in the freezer.

Unmold the strawberry sphere, place the mint leaves at one end and set it aside. Unmold the tray from the white chocolate shell, dip one side of the ladyfingers in the rest of the melted white chocolate and arrange them all over the white chocolate shell. Cut the rest of the ladyfingers and strawberries into pieces. Pipe the whipped cream inside, cover with ladyfingers, strawberries, add the strawberry coulis on top. Add more whipped cream on top. Sprinkle the rest of the strawberries, place the giant strawberry and the white chocolate handle. Serve and enjoy!