Whip the cold mascarpone with cream and icing sugar until you have a very smooth and swollen cream.
Clean the strawberries and cut them into slices.
Remove the paper from the dove, then divide it into 3 layers.
Stuff the first layer (with the sac-à-poche, as I did, or simply with a spatula).
Add a layer of strawberries, then proceed with the second layer of dove, cream and strawberries.
Remember to leave aside a little cream and a few slices of strawberries for decoration.
Finish with the cap, applying slight pressure to tie the layers together.
Decorate the stuffed dove with the cream and the advanced strawberries and keep them in the fridge (or even at room temperature, if it is not hot) until ready to serve.
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