Ingredients:

• 4 eggwhites
• 3/4 cup (165g) caster sugar
• 1 teaspoon vanilla extract
• 150g almond meal
• 1/4 cup (35g) plain flour, sifted
• 1 teaspoon finely grated lemon zest
• 4 gold-strength gelatine leaves (see note)
• 600ml thickened cream
• 180g white chocolate, chopped
• 350g strawberries, plus extra to serve
• 1/3 cup (110g) redcurrant jelly (see note)
• 1 1/3 cups (100g) flaked almonds, toasted
• Icing sugar, to dust

Method 

• 1) Preheat the oven to 180°C. Grease and line the base and sides of two 22cm spring form cake pans.
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• 2) Whisk the eggwhites in an electric mixer to soft peaks, then gradually add the caster sugar, whisking until stiff and glossy. Fold in the vanilla.
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• 3)Combine almond meal, flour and zest, then gently fold into the meringue. Divide between pans and bake for 18 minutes or until pale golden and tops are soft to the touch. Cool cakes completely in pans.
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• 4)To make the mousse, soak the gelatine in a bowl of cold water for 5 minutes, then squeeze out excess water. Meanwhile, bring 1 cup (250ml) cream to a simmer over medium-high heat. Remove from heat, add the chocolate and set aside until melted. Add the gelatine and stir until smooth, then allow to cool slightly.