Layered sponge cake

Place the heavy cream and mascarpone cheese in a bowl and beat until fluffy. Divide into two parts.
Add the cooled strawberry jelly to one and mix gently until combined.

Add the gooseberry jelly to the second part of the mass and mix as well.
Place the strawberry jelly mixture on the first layer of cake and cover with the second layer of sponge cake. Then spread the mass with gooseberry jelly and sprinkle the top with cocoa.
Place the cake in the fridge, preferably overnight, until it hardens completely.