Bake 1 torte base out of the pâte brisée and 2 out of the sponge cake batter.

Place the pâte brisée in a torte ring and brush thinly with strawberry marmalade.

Lay a sponge cake piece on top and saturate with some Cointreau.

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

Add cold water to the gelatin, remove excess, and dissolve the gelatin in warmed Cointreau.

Mix into the strawberry yogurt.

Carefully fold in the whipped cream.

Fill the torte ring with the strawberry yogurt mousse and lay the second cake base on top.

Saturate with Cointreau again and chill for 20 minutes.

For the strawberry mousse, take 2 tablespoons of the strawberry purée and warm in a double boiler.

Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.

Mix in lemon juice, strawberry liqueur, and confectioner’s sugar.

Fold in the whipped cream.

Fill the torte ring with the mousse and chill for another 20 minutes.

For the strawberry gelatin, take 2 tablespoons of the strawberry purée and warm in a double boiler.

Add water to the gelatin, remove excess, dissolve in the warmed strawberry purée, then mix into the rest of the purée.

Let cool slightly, then pour over the torte.

Chill again.

Remove from the torte ring.

Spread the sides of the torte with sweetened whipped cream and sprinkle with chocolate shavings.

Decorate each slice with a halved strawberry with the stem.