Ingredients: – For the base:80 g of ladyfingers 100 g of milk 20 g of mint syrup- For the mascarpone cream: 200 g of mascarpone 180 g of melon pulp 100 g of icing sugar 7 g of gelatin sheets 35 g of cold water100 g of fresh cream- For the melon jelly: 180 g of melon pulp 20 g of sugar 6 g of gelatin sheets 30 g of cold water

Preparation: 1. Combine milk and mint syrup, then wet the ladyfingers in this mixture. 2. Arrange them on the bottom of a cake tin to form the base of the cake. 3. Store in the refrigerator. 4. In a bowl combine mascarpone and icing sugar. 5. Then add the melon pulp and the hydrated gelatin. 6. Cover with plastic wrap, then chill in the freezer for 20 minutes. 7. Then add the whipped cream a little at a time.8. Pour the mixture onto the ladyfingers base. 9. Chill the cake in the freezer for an hour. 10. For the jelly: divide the melon pulp into two parts, add sugar in one part and heat in the microwave. 11. Incorporate the hydrated gelatin as well, then add the other half. 12. Pour the mixture over the cake to cover it. 13. Cool in the freezer for 2/3 hours. 14. Finally, decorate with diced melon and mint leaves.