1. Whipped cream and sugar.
2. Hit 7 to distribute.
3. After 6 slices of fish film are soaked in cold water, leave a small amount of water and heat to melt.
4. Add the strawberry jam to the whipped cream and mix well.
5. Put half of the chiffon cake in the mold, remember to cut the sides.
6. Pour the regular mousse sauce and cover with a second slice of Chiffon cake.
7. Finally, pour in all the remaining mousse and put it in the refrigerator overnight.
8. Add 1 slice of fish film to the strawberry juice, heat it to melt, let it cool to room temperature, pour it on the surface of the mousse cake, put it in the refrigerator again for 3-4 hours, until it sets.
9. Just decorate with sugar beads and dried roses.
