Put the biscuits in a freezer bag and crumble with the cake roll. Chop 100 g chocolate coating and melt in a bowl over a warm water bath. Knead couverture, jam, biscuit and rum. Shape about 30 small balls with wet hands and chill for about 1 hour.
Coarsely chop 250 g of chocolate coating and melt in a bowl over a warm water bath. Pull ##pralines## through the couverture with the help of a fork, let them drip off a little and place them on a cake rack. Put the pralines in a cool place for about 1 hour. Before serving, decorate with pink sugar and possibly a ##strawberry## column
2 hours waiting time