Line the bottom and sides of a 9 inch spring form pan with plastic wrap. Set a side.

For The Strawberry Mousse:

In a large sauce pan combine strawberries and sugar and cook over medium heat for 15-20 minutes. Let them cool completely. Then transfer to a food processor/blender and puree until smooth. Strain mixture and set a side. Let it cool down completely.

Sprinkle gelatin over 1/4 cup of cold water. Let it sit for 5 minutes.

In the mean time beat 2 cups of cold whipping cream on high for 3-5 minutes until firm.

Gelatin mixture should have gotten firm already. Place it in the microwave for 10-15 minutes or warm it up over a double boiler until it turns into a liquid.

Add gelatin to strawberry mixture. Add vanilla extract.

Gently, using a rubber spatula fold in whipped cream.

To Assemble:

Line the sides of spring form pan with lady fingers. Pour strawberry mousse into spring form pan. Refrigerate for at least 30 minutes.

For the white chocolate mousse:

In a small bowl with 3 tbsp cold water, sprinkle gelatin on top. Let it sit for 5 minutes.

Place white chocolate in a bowl and set a side.

Bring 1 cup of heavy cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.

Warm up gelatin in the microwave or over a double boiler, until it turns liquid. Add gelatin to white chocolate mixture.

In a bowl whip the remaining 1 cup of heavy cream 3-5 minutes high speed, until thick.

Using a rubber spatula fold whip cream into the white chocolate/gelatin mixture.

To assemble:

Pour white chocolate mousse over chilled layer of strawberry mousse.Refrigerate for 4-6 hours, preferably overnight. Add fresh strawberries on top.

Slice and enjoy!

Please do not use low-quality white chocolate chips. For best results make sure couverture chocolate.