Page 347 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. Cut the joconde sheets in half, trimming any uneven edges. Take
the first half and very carefully affix one end to the side of the pie,

then gently turn the pie as you continue to wrap the joconde around
it. Take the second piece and continue where you left off, trimming
any extra. Wrap the pie in plastic wrap and refrigerate it for 30
minutes to set.

5
. Finally, in the bowl of a stand mixer fitted with the whisk
attachment, whip the cream and confectioners’ sugar to stiff peaks.
Transfer the whipped cream to a large piping bag fitted with a large
star tip. Pipe rosettes over the entire top of the cake and place the
fresh strawberries around the perimeter. Serve immediately.