Preheat your oven to 180°C and grease/line the base of a 23cm springform tin.
Whisk eggs and sugar in a bowl over simmering water until thick and doubled in volume.
Fold in melted butter and flour gently, then bake for 15–20 minutes until golden.
Cool the sponge, remove from the tin, and reline the tin sides with baking parchment.
Melt jelly with 15ml water, then purée 200g of strawberries and sieve to remove seeds.
Whisk evaporated milk for five minutes until thick before folding in jelly and strawberry purée.
Place sliced strawberries against the tin walls and scatter remaining berries over the sponge.
Pour the mousse into the tin and chill in the fridge for two hours.
Melt the chocolate and dip a few decorative strawberries into it to set.
Drizzle remaining chocolate over the mousse and garnish with the dipped strawberries.