Ingredients
Pink strawberry layer
300 g strawberries, fresh or frozen
80 g sugar
10 g gelatin powder (or equivalent)
60 ml cold water
250 ml whipping cream
100 g cream cheese or mascarpone
Vanilla cream layer
400 ml whipping cream
250 g mascarpone or cream cheese
70 g powdered sugar
1 tsp vanilla extract
Topping
2–3 tbsp unsweetened cocoa powder
Method
Make the strawberry layer: Blend the strawberries with the sugar until smooth. Warm a small portion of the puree, then dissolve the gelatin in it according to the package directions. Mix it back into the remaining strawberry puree.
Let the mixture cool to room temperature.
Whip 250 ml cream until soft peaks form. Beat in the cream cheese/mascarpone, then gently fold in the strawberry mixture.
Spread the pink mixture evenly into a rectangular glass dish. Refrigerate for 30–60 minutes, until partially set.
Make the cream layer: Whip 400 ml cream with the powdered sugar and vanilla. Beat in the mascarpone until thick and smooth.
Spread the vanilla cream carefully over the strawberry layer.
Refrigerate for at least 4 hours, preferably overnight.
Just before serving, sift a generous, even layer of cocoa powder over the top.
Cut into squares and serve chilled.
Tip: For the clean, distinct layers shown in the photo, make sure the strawberry layer has set enough before adding the cream layer.