I'm going to be making a rolled genoise, which I'd like to fill with what amounts to sweetened whipped cream studded with strawberries. This is very popular in Japan, where my son (the birthday boy) got hooked on it. My problem is that the cake is going to have to sit for several hours, perhaps overnight in the fridge. So the cream has to be stabilized somehow. Maida Heatter adds warm dissolved gelatine solution to semi-beaten cream sweetened with jam. I have seen several other variations on this theme. I've also seen ultra-stable formulations using carrageenan and such, which works so well with dairy, where you make it into a block and shear it into a light fluid gel. Anyone here actually done this sort of thing and have a definite recommendation?