Mix sugar with water, bring the mixture to boil and cool. Pour cognac.

Pour gelatin with cold water, then melt over the water bath and cool. pour cream, add sugar, cool and whisk.

Put biscuit layer in a mold, infuse it with the syrup and scatter over strawberries (leaving a part for the decoration).

Pour strawberries with prepared jelly and refrigerate for 1 hour.

Before serving, take the torte from the mold, top with the remaining berries.