Strawberry Cloud on a Coconut Base

Prepare a 24 cm springform pan. Open it and place a sheet of parchment paper at the bottom, so that the edges stick out. Then close the springform ring, tightening the paper. You can cut off any excess paper sticking out with scissors. This way, after cooling, the cake will be easy to transfer to a serving plate.

Place the biscuits in a sturdy ziplock bag. Seal it, releasing most of the air. Using a rolling pin or a meat mallet, crush and smash the biscuits until you achieve a fine sand-like consistency. You can also use a food processor or a blender – pulse the cookies for several seconds.

Place the butter in a small saucepan and heat it on low power until completely melted. Be careful not to burn it. You can also melt the butter in a bowl in the microwave, heating it in 30-second intervals.

In a large bowl, add the crushed biscuits. If using, add the coconut flakes. Pour in the melted butter and mix thoroughly with a spoon or spatula until all the dry ingredients are evenly moistened. The mixture should resemble wet sand.

Transfer the cookie dough to the prepared springform pan. Spread it evenly, then press it firmly to the bottom using the bottom of a glass or the rounded side of a spoon. Create an even, compact layer. Place the springform pan in the refrigerator for at least 30 minutes to allow the base to set.

In a small bowl, place the powdered gelatin. Pour 80 ml of hot (but not boiling!) water over it. Whisk vigorously with a small whisk or fork for about a minute until all the lumps dissolve and the liquid is perfectly smooth. Set aside to cool slightly.

In a large bowl, place the chilled mascarpone cheese, Greek yogurt, powdered sugar, and vanilla extract. Using a mixer on medium speed, beat the ingredients for 2-3 minutes, just until they combine into a smooth, uniform, and thick cream. Do not whip for too long to avoid the mixture curdling.

To the bowl with slightly cooled but still liquid gelatin, add two large tablespoons of the prepared cheese mixture. Mix vigorously to combine the ingredients. This process is called "tempering" the gelatin. Then pour the tempered gelatin into the bowl with the rest of the cheese mixture and immediately blend everything on low speed until perfectly combined.

Take the springform pan with the chilled base out of the fridge. Pour the prepared cheese mixture onto it. Gently smooth the surface using a spatula or the back of a spoon. Return the cake to the fridge for about 1-2 hours, until the cheese mixture is clearly set and stable to the touch.

While the cheese mixture is setting, prepare the strawberries. Wash them thoroughly under running water, then gently dry with a paper towel. Remove the green stems. Leave some of the prettiest strawberries whole or cut them in half, and slice the rest.

Take the dough out of the fridge. Check with your finger if the top is firm. Arrange the prepared strawberries on the set cheesecake layer, creating a decorative mosaic. You can alternate them – halves, slices, whole fruits – to create an interesting pattern.

Pour both packets of jelly into a bowl or pitcher. According to the instructions on the package, dissolve them in hot water (usually a total of about 800-900 ml, but check the instructions - it's worth using 100 ml less water than the recipe states for a firmer jelly). Stir vigorously until the powder is completely dissolved. Set the jelly aside at room temperature to cool COMPLETELY. It must be cool but still liquid.

When the jelly is cold, very carefully and slowly pour it over the layer of strawberries. To avoid disturbing the arranged fruits and cheese mixture, pour the liquid over the convex side of a large spoon, holding it just above the surface of the cake. Place the cake in the refrigerator for at least 4-6 hours, or preferably overnight, for the jelly to fully set.

Before serving, gently run a thin, sharp knife along the inner edge of the springform pan to separate the cake from the mold. Then carefully open and remove the ring. Decorate the top of the cake with fresh mint leaves. Serve immediately, cutting into portions with a sharp knife dipped in boiling water and dried.