1-Grind vanilla sandwich cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan lined with foil or parchment paper, then freeze it while you prepare the filling.

2-For the mousse filling, bloom 4 teaspoons of gelatin in 3 tablespoons of cold water for 5 minutes. Puree 3 cups of chopped strawberries with 1 tablespoon of lemon juice and strain the seeds through a fine-mesh sieve.

3-Heat ¼ cup of the strawberry puree with the bloomed gelatin in the microwave for 1 minute until dissolved, then mix it back into the remaining puree. In another bowl, whip 1 ¾ cups of heavy cream with 4 ounces of Mascarpone cheese, 1 cup of confectioners’ sugar, 1 tablespoon of vanilla extract, and ½ teaspoon of salt until fluffy.

4-Gently fold the strawberry puree mixture into the whipped cream, pour it over the frozen crust, smooth the top, and refrigerate for 2 hours.

5-For the topping, bloom 2 teaspoons of gelatin in 2 tablespoons of cold water for 5 minutes. Puree 1 ½ cups of chopped strawberries with ¼ cup of granulated sugar and strain the seeds.

6-Heat ¼ cup of this puree with the bloomed gelatin for 1 minute in the microwave until dissolved, mix it back in, pour over the chilled mousse, and spread evenly. Refrigerate for at least 6 hours or overnight.

7-Before serving, run an oiled knife around the edges, remove the springform ring, and transfer to a plate. Add optional whipped cream on top for extra appeal.