Make the white chocolate ganache

• Heat the heavy cream until just below boiling point.
• Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
• Allow to cool completely.

Prepare the cream

• In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer and powdered sugar.
• Mix for 1 minute.
• Gradually add the heavy cream while mixing until the cream stiffens.

Assemble the layers

• Briefly dip the petit beurre biscuits in milk.
• Place a layer of biscuits at the bottom of the springform pan.
• Spread a quarter of the cream over the biscuits and smooth it out.
• Distribute the strawberry pieces evenly over the cream.
• Repeat with another quarter of the cream and a new layer of biscuits.
• Finish with a final layer of biscuits and the remaining cream, then smooth the top.

Chill the cake

• Cover the springform pan and refrigerate to set.

Make the topping

• Heat the heavy cream until just below boiling point.
• Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
• Allow to cool.

Coat and refrigerate

• Spread the ganache evenly over the cake.
• Refrigerate for at least 4–5 hours, preferably overnight.

Slice and garnish

• Slice the cake into equal portions.
• Garnish with lines of chocolate, coconut balls and strawberry pieces.