Strawberry Ice Cream Cake

Thread 10 strawberries onto a skewer and cut into thin strips with a knife, holding skewer upright. Poke a skewer through 5 lady finger cookies on the far end. Repeat until you have 3 skewers of 5 cookies.

Cut the front of the cookies on each side to make a triangular shape at the end, then remove the skewers. Melt the white chocolate, dip the triangle ends of the cookies in the chocolate, place on plastic wrap, and seal them together to form a 5-petal flower. Place the plastic wrap in the muffin tin to give the flower cookie a rounded shape. Repeat until you have 3 flowers.

Cut 2 strips from the thick plastic sheet and use them to line the edges of the springform pan. Grate the speculoos into a bowl and add the melted butter. Mix with a spoon, place in the bottom of the pan, and smooth. Cut the reMayning strawberries into thin strips and place on the side edges of the pan.

Whip the heavy cream, mascarpone, and powdered sugar into a whipped cream and place a layer of whipped cream on top of the strawberries. Dip 15 lady finger cookies using a spoon into the mixed berry sauce and arrange on the cake. Then cover with the reMayning strawberry strips. Top with whipped cream, arrange reMayning cookies dipped in berry sauce, and top with strawberry strips. Spread a final layer of whipped cream on the cake and chill for 2 hours.

Place the reMayning mixed berry sauce in a saucepan, add the agar-agar, and heat to a glossy texture. Stir and let cool. Cover the top of the cake with the mixed berry glaze and chill again for 30 minutes. Remove the cake from the pan and arrange the lady finger cookie flowers on top. Add mixed berry sauce to the center of the flowers with a scoop of ice cream on top. Decorate the cake with whole strawberries, serve in slices, and enjoy!