Crimson Red & Stellar Strawberry Shortcake

1. In a mixing bowl, add the egg yolks and sugar (1). Mix to ribbon stage.
2. At the same time, whip egg whites and sugar (2) to medium/hard peaks.
3. Fold in the sifted cocoa powder to egg yolk mixture in 3 stages.
4. Fold in egg whites in 3 stages.
5. Transfer to prepared sheet tray. Bake at 165ºC/329ºF for 6-8 minutes.
6. Let cool and cut ¼ of the sponge out and break into rough pieces. Reserve ¾ of sponge for the assembly of cake.
7. Dry in oven at 80ºC/176ºF until completely dry.
8. Reserve these pieces in air-tight container for decoration.

1. In a bowl, add the cocoa butter and protein powder. Set aside until ready to use.
2. In a saucepan, add coconut cream (1), sugar, and mint. Bring to a simmer. Take off heat and cover, allow to infuse for 5 minutes.
3. Blend with an immersion blender. Strain into a pot.
4. Add back onto heat and bring to a soft boil.
5. Pour over the cocoa butter and protein powder in 2-3 stages. Add gelatin and blend.
6. Add coconut cream (2) to the mixture and blend with an immersion blender.
7. Transfer to an air-tight container covering the top of the ganache with plastic film.
8. Set in the refrigerator for 24hrs for best results.
9. When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.

Note: Use immediately after whipping.