Gently wash the 300g of strawberries in a saltwater bath (5g salt in 500ml water) for 5 minutes. Rinse, pat dry, and remove the stems. Slice 100g of the strawberries in half and leave the rest whole for decorating the mold.

Place the 70g of caramel biscuits in a sturdy zip-top bag. Use a rolling pin to crush them into fine, even crumbs.

Place the 10g of gelatin sheets in a small bowl and cover with water. Let them soften for 5 minutes, then squeeze out any excess water.

In a small saucepan, melt the 25g of softened butter over low heat. Once melted, let it cool for 2 minutes.

Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are evenly coated and the mixture resembles wet sand.

Transfer the buttery crumbs to a springform cake tin (approx. 15-18cm). Use the flat bottom of a glass or a rolling pin to press the mixture down firmly and evenly into the base. Chill in the refrigerator for 10 minutes to set.

Arrange the halved strawberries, cut-side out, around the edge of the tin against the wall. Place the whole strawberries neatly on the base.

In a small bowl, whisk 15g of the matcha powder with the 30ml of hot water until it forms a completely smooth, lump-free paste. Set aside to cool slightly.

Combine the chopped 200g of white chocolate and 150g of the heavy cream in a saucepan. Melt over the lowest possible heat, stirring constantly, until the chocolate is completely smooth. Remove from the heat and let it cool until it feels just warm to the touch (around 40°C).

Add the softened, squeezed-out gelatin sheets to the warm chocolate mixture. Stir vigorously until the gelatin has completely dissolved.

Whisk in the 2 egg yolks until fully incorporated. Then, slowly whisk in the prepared matcha paste until the mixture is uniformly green.

Finally, pour in the remaining 200g of heavy cream and whisk until the entire mixture is smooth, thick, and well-combined.

Remove the chilled biscuit base from the refrigerator. Pour the matcha filling mixture over the strawberries, filling the tin to about 90% full.

Gently tap the tin on the counter a few times to release any air bubbles trapped inside.

Carefully cover the tin with plastic wrap and place it in the refrigerator to set for a minimum of 8 hours, or ideally overnight.

Remove from fridge, rest 5 minutes, unmold carefully.

Place the cake on a serving plate. Use a fine-mesh sieve to dust the top with the remaining 3g of matcha powder. Slice with a knife and serve immediately.