Strawberry Bomb

For the strawberry bomb, mix the curd, yogurt, powdered sugar and vanilla sugar well, heat the rum and gelatine.Mix the strawberries with the curd mixture and stir in the rum-gelatine mix.

Cut the cooled sponge cake roulade into pieces and arrange them tightly in a hemispherical form. Pour the strawberry cream on top and cover with the roulade pieces.

Refrigerate overnight. Decorate the strawberry bomb with fresh strawberries and whipped cream.

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