Spring Strawberry Cake, mascarpone, and Madeleines

Make a lemon verbena syrup with equal parts sugar and water and reduce until it has a slightly syrupy consistency. Strain, let cool, and set aside.

Crush the madeleines in a bowl, adding a bit of lemon verbena syrup to create a binding mixture.

In a bowl of a food processor, whip cream using mascarpone and cream, then incorporate 100 ml of syrup and 50 g of previously blended strawberries.

In empty jam jars, layer Madeleines to replace a sponge base, then place halved strawberries all around the jar so that the inside of the strawberry is visible.

Finish with the strawberry mousse piped into the jar until three-quarters full and topped with a small leaf of verbena as decoration.

To finish, seal your dessert in a jar and place it in the refrigerator. Tip: this preparation should be enjoyed within 48 hours and is easy to transport for a picnic or a meal with friends.