Bring water with butter and sugar to a boil in a saucepan. Add the flour all at once, stirring. Continue stirring at the lowest temperature until the dough comes off the bottom of the pot as a dumpling. Gradually fold in eggs, season with salt.
Line a baking sheet with parchment paper. Spread the dough onto the parchment paper in three different sized round plates.
Bake in the oven (electric stove: 200 °C,
gas stove: level 3) for 15-20 minutes, cool.
For the cream, separate the eggs. Beat the egg yolks with sugar until creamy. Fold in wine and mascarpone. Whip the cream and egg whites separately until stiff and fold into the cream. Soak gelatine in cold water for ten minutes, squeeze out and allow to melt at low temperature. Fold into the cream and place in a piping bag fitted with a nozzle. Pipe the cream onto the bases. Clean strawberries, rinse, cut in half, spread evenly on the bottoms. Place all bases on top of each other and sprinkle with flaked almonds.