1. Wash cilantro thoroughly. Finely chop the leaves. 2. Peel and finely mince the garlic. 3. In a bowl, add mayonnaise and ketchup. Mix until smooth. 4. Add chopped cilantro, garlic, and sesame oil. Stir well until evenly combined. 5. Add salt and black pepper to taste. Mix again. 6. Let the sauce sit for 10–15 minutes to allow flavors to blend. SERVING IDEAS: - Great for chicken, kebabs, fries, or sandwiches.

   SPONGE CAKE 1. Preheat oven to 356°F (180°C) and line a 30 x 40 cm baking tray with parchment paper. 2. In a large dry bowl: combine 3 egg whites, a pinch of salt and vanilla sugar. Whisk until foamy. 3. Add 40 g of sugar and whisk until thick and fluffy. Set aside. 4. In another large bowl: combine 40 g of sugar and 5 egg yolks, whisk until light. Add vegetable oil and water, whisk until combined. Add flour and whisk until combined. 5. Add 1/3 of the egg whites to the yolk mixture and fold the whites with a spatula from the bottom up, turning dough over. 6. Repeat step 5 2 more times. 7. Pour the batter into the tray, smooth, and bake for 10-12 minutes, or until a toothpick comes out clean (light golden brown). 8. Transfer the sponge cake to a wire rack, cover with a clean towel and let cool completely. STRAWBERRIES: 9. Wash, dry and cut into 1/4 pieces. CREAM 10. In a large bowl: combine COLD heavy cream, cream cheese and vanilla. Whip until the cream begins to thicken. Add the powdered sugar and whip until thick. ASSEMBLY OF THE ROLLS 11. Turn the cake over and carefully remove the parchment paper. 12. Cut the sponge cake into 8 rectangles. 13. Spread each rectangle with cream. Place strawberries on top and roll up. Trim the edges of the roll with cream and sprinkle with nuts. 14. Melt the chocolate and decorate the sponge rolls.