Separate the eggs and beat the egg whites. Beat the egg yolks with erythritol and stevia until foamy, add the melted butter, slowly add the dry ingredients and the sweet cream and rum. At the end, gently stir in the egg snow by hand.

Spread the mass on a baking sheet covered with baking paper (the biscuit should have a diameter as large as the bowl in which we will stack it). Bake at 180 degrees for about 15 minutes. Check with a toothpick at the end of baking if it is cooked. Cool the biscuit.

Wash the strawberries, cut them into rings, about 3-4 mm thick. IMPORTANT: Grease the bowl with a little oil or butter, cover with transparent foil and start stacking the sliced strawberries one next to the other around the perimeter (on the foil). The foil is here to make it easier to get the pastry out of the bowl. Grease the bowl under the foil so that the foil adheres nicely to the walls of the bowl and does not spread.

The cream is prepared by mixing the sweet cream with Fix gelatin and the contents of the vanilla pod (or vanilla aroma) almost to the end, and just before the end of the mixing, add mascarpone and sweetener to taste. Gelatin can also be omitted, especially if you have firm mascarpone.

Pour the cream (or squirt it – it’s easier) into the bowl with the coated strawberries. Save the remaining strawberries from folding and spread them over the cream. If desired, whole strawberries can also be pushed into the cream with the bozzom point down, evenly distributed, so that they will look nice in cross-section. Place the biscuit (which we cut to the exact diameter of the bowl with the help of a bowl) on this and press gently to fill any empty spaces. Cover with transparent foil and place in the cold for half a day or preferably overnight.

When everything has cooled down, gently invert the bowl onto the base, remove the foil and serve.