• Use a 3” round cutter to cut 8 pieces of sponge cake from reserved cake.
• Set 4 - 3” bottomless ring molds or 4 identical sections of 3” ABS pipe on a sheet pan lined with parchment paper.
• Place a cake circle in the bottom of each mold.
• Pack each mold with strawberry ice cream.
• Place a circle piece of cake on top of each and press down to make a compact sandwich.
• Cover with plastic wrap and freeze for 1 hour

To serve:

• Place sandwich in center of chilled plate; spoon some chocolate sauce next to sandwich
• Lay strawberry compote over one edge of sandwich; dot plate with crème Anglaise and dust with cocoa powder
• Top sandwich with some whipped cream and garnish with almond sail and mint sprig; serve immediately.