Cut a 20-25cm disc from the flan case and slice it horizontally into two thin layers.
Whip the cream with 25g sugar and liqueur to soft peaks, fold in custard, and chill.
Place one flan disc in a ring and line with strawberry halves facing outward.
Fill with cream mixture, top with the second flan disc, and dust with icing sugar.
Remove the ring carefully by warming the edges with a cloth or blowtorch.
Caramelize 75g sugar in a pan and let it cool slightly.
Score a diamond pattern onto the cake top using a red-hot metal skewer.
Flick caramel over an oiled metal steel to create sugar strands and form a ball.
Decorate with whole strawberries, mixed berries, mint, and the spun sugar.