Mash strawberries in a pan, add sugar, and cook until it reaches 105°C.
Add lime zest and juice to the jam, cool, and blend until smooth.
Warm coconut cream gently and stir in coffee granules.
Whisk sugar, cocoa, salt, agar-agar, and eggs, then gradually whisk in the warm coconut cream.
Cook the mixture in a pan for 10 minutes until thickened, then chill and churn in an ice cream maker for 45 minutes.
Whisk coconut cream with agave, strawberries, jam, agar-agar, and lime until fluffy, then churn until soft set.
Pipe the mousse into a 33cm line, wrap in cling film, and freeze until solid.
Mix decorative paste ingredients with pink coloring and pipe a paisley design onto a lined tray.
Bake the fatless sponge over the frozen design at 200°C for 10 minutes.
Melt chocolates and dip fresh strawberries into the feathered mixture to set.
Spread chocolate ice cream on cling film, place the mousse core inside, and roll to freeze.
Spread jam on the cooled sponge, wrap it around the ice cream roll, and freeze again.