For the basics you need to bake any sponge cake (I took all the purchase - there was no time bake) the cake you need to cut off so as to leave a centimeter for 2 to roll him outside was not visible. Strawberries grind in a blender, puree separated from the seeds through a sieve (this is the most tedious - didn't want it to separate properly, I think for next time I have strawberries after grinding will boil a little, that bone is easier departed), added 100 sugar and put on fire. Brought to boiling, has introduced the rain powder of gelatin, boil it, stirring with a whisk 2-3 minutes. put Aside to cool down. (Sometimes mixed puree to the surface grabbed the crust). Cream whipped with sugar (50 grams) until soft peaks form. Puree once again be filtered through what you got (strainer, small colander) to separate the indissoluble pieces of gelatine - are caught, then the gray is not very nice to these rubber balls to stumble). Mixed in chunks whipped cream with raspberry puree. At the bottom of the form to lay a circle of paper, put the soaked sponge cake on the sides also tape paper to build a separate (higher-level forms, I got the height of the sides 4 cm) on the sides (it turns out it's beautiful out!) close to paper, you can put sliced halves of large dry strawberries (juice will stain mousse smudges), so that was sort of triangular fence between form and biscuit (clearly explained - I do not know), top-fill Klubnichka creamy mousse and put in the fridge overnight or for 6 hours. PS For a taste of the prettiness you can pour half of the mousse, put a little freeze, on top spread sliced strawberries or whole, they pour the second part of the mousse and give again to harden. Then at the top already lay beautifully sliced berries fan out or how to cover the top of the strawberry jelly out of the bag. In General, fantasy is not limited. I did for home use, so just cherries stumbles to the top. No beauty, but the dessert is very tasty. Yes, still. If you want a high cake, you need cake to make 2 pieces (or 1 high to cut) and make a 2 layer, i.e. cake-mousse-cake-mousse. Just increase the amount of mousse will not work - it just when cutting and filing will be under its own weight to fall to the side.