Swiss Roll Dessert (No Bake)

Heat 30 ml of heavy cream until it's almost boiling. Add 100 g of milk chocolate and let it sit for 1 minute. Stir until smooth to make a ganache and let it cool.

Slice the Swiss rolls into even pieces.

In a deep bowl, combine mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add 400 ml of heavy cream and mix until the cream stiffens.

Divide the cream into two portions. Add the cooled ganache to one portion and mix until smooth.

Transfer the cream into a piping bag.

Line the bottom of a baking pan with slices of Swiss roll and also line the sides of the pan with upright slices. Pipe a layer of plain cream over the cake and smooth it out. Sprinkle the swirl cookies over the cream, then pipe the chocolate cream on top. Smooth it out again.

Heat 50 ml of heavy cream until it's almost boiling. Add 100 g of white chocolate and let it sit for 1 minute. Stir until smooth to make a ganache and let it cool. Pour the white chocolate ganache over the chocolate cream.

Cover the cake and refrigerate. Let it set for at least 2-3 hours, but preferably overnight, to allow the flavors to meld.

Cut the cake into slices and garnish each piece with a dollop of whipped cream and a strawberry.