White chocolate and strawberry cake

Directions

1. Immerse two sheets of gelatin in a bowl with cold water for 5 minutes. Cut the white chocolate into small pieces and keep it in a bowl.
2. Heat half of the cream in a saucepan, pour into bowl with chocolate and stir slowly with a spatula until melted. Add a sheet of drained gelatin and let cool to room temperature.
3. Whip the remaining cream in a bowl with the help of an electric beater and mix gently with white chocolate cream. Wash rods and beat the egg whites to soft peaks. Add sugar and whip for 1 more minute. Add the meringue obtained to the mixture and add half the strawberries.
4. Pour, carefully, the mixture to four metal cylinders and place in the freezer for 2-3 hours at least.
5. Heat the Hero Strawberry Jam in a saucepan with four tablespoons of water, add another sheet of gelatin, previously soaked in cold water and drained, and the remaining strawberries. Let cool.
6. Turn out the chocolate mousse rolls prepared and spread the jam on top.
7. Serve this delicious with white chocolate wafers.