For the Bonne Maman Madeleine Syrup:

In a saucepan, mix the sugar and water.

Bring to the boil and simmer for 2 minutes.

Leave to cool.

For the mousse:

Wash 300 grams of strawberries and remove the stems.

Heat the strawberries in a small saucepan with 50 grams of golden caster sugar, stirring to break down the strawberries and creating a puree.

Push the hot strawberry puree through a fine sieve to remove the seeds.

Discard the seeds.

Set the puree aside.

Cover the gelatine leaves with cold water in a separate bowl.

In another bowl, whisk 4 egg yolks with the remaining 50 grams of caster sugar.

Pour the hot strawberry puree on to the yolk and sugar mixture and whisk continuously.

Put the strawberry puree, yolk and sugar mixture back into a saucepan and heat whilst continually mixing until the puree thickens and coats the back of a spoon.

Drain and squeeze out the gelatine leaves and add them to the hot strawberry puree. Stir and then put the mixture to one side to cool.

Using an electric hand whisk, whip the whipping cream to soft peaks, adding the vanilla bean paste half way through.

When the strawberry puree is cool, fold in the whipped cream in two additions to create a smooth and creamy mousse.

To build the Bonne Maman Madeleine Charlotte Cake:

Line a springform pan 22 cm in diameter with baking paper.

Cut the Bonne Maman Madeleines in half lengthways and line the tin with the curved sides against the wall of the tin. .

Fill the bottom of the tin with the other Bonne Maman Madeleine halves, cutting them to fit if you need to.

Using a pastry brush, brush the Bonne Maman Madeleines with the syrup made at the very beginning.

Using a ladle, carefully cover the Bonne Maman Madeleines with half the mousse.

Add a final layer of Bonne Maman Madeleines and brush with syrup.

Top with the remaining mousse, being sure to leave a small space at the top so that the top of the Bonne Maman Madeleines lining the sides of the bowl stick up a bit.

Place the cake in the fridge to set for at least 3 hours.

When set, gently remove the cake from the springform tin and place on a serving plate or cake stand.

Decorate with mixed summer fruits, sprinkle with sieved icing sugar, serve and enjoy!