Bake the basic sponge cake.

Flip onto a sugared sheet pan and pull off the parchment paper.

Let the cake cool.

Then, with a round cookie cutter, cut out 20 sponge cake bases with a diameter of about 2 inches (5.

5 cm).

Mix the strawberry marmalade and Cointreau, warm, and saturate the sponge cake bases with the mixture.

Set the sponge cake bases into small ring forms.

For the yogurt mousse, mix yogurt and confectioner’s sugar.

Add water to the gelatin, removed excess water, and dissolve it in warmed Cointreau.

Stir the Cointreau into the yogurt mixture.

Fold in whipped cream, fill each form with yogurt mousse, and chill for about 15 minutes.

For the strawberry mousse, take 2 tablespoons from the strawberry purée and warm over a double boiler.

Add water to the gelatin, remove excess water, and dissolve it in the warmed strawberry purée.

Mix into the rest of the strawberry purée.

Flavor with strawberry liquor and lemon juice.

Sweeten whipped cream with confectioner’s sugar and fold into the strawberry mixture.

Add the strawberry mousse on top of the yogurt mousse and chill for another 20 minutes.

For the strawberry gelatin, take 2 tablespoons from the strawberry purée and warm over a double boiler.

Add water to the gelatin, remove excess water, and dissolve it in the warmed strawberry purée.

Mix into the rest of the strawberry purée.

Cool briefly and then cover the top of each tartlet with gelatin.

Chill for 2 hours.

Release the sides of each tartlet from each form with a knife dipped in hot water.

Garnish with a rosette of whipped cream and half a strawberry each.