Remove the top and bottom from the watermelon. Stand the watermelon on a cutting board. Starting at top of the melon, use a long thin sharp knife to carefully remove the rind. Continue to shape until you have a nice cake shaped watermelon.
In a large bowl, whip the cream, icing sugar and vanilla bean paste together until firm but spreadable.
Pat the outside of the watermelon dry with paper towels. This is important, as otherwise the cream mix won’t stick to the watermelon.
Cover the watermelon in the cream mix and top with fresh berries and mint leaves.