Start by blooming your gelatin according to the directions on the packet—this usually means stirring it into cold water and letting it sit to activate.

In a small saucepan, combine the strawberry milk (you can use store-bought) with liquid whipping cream or heavy cream. Warm the mixture over medium heat until it just begins to steam—don’t let it come to a full boil. While that’s heating, place your white chocolate and strawberry purée in a separate heatproof bowl.

Once the milk mixture is hot, pour it over the chocolate and purée. Allow it to sit for a minute or two so the chocolate begins to soften, then whisk everything together until smooth. If needed, microwave the mixture in short bursts (around 20 seconds) to fully melt any remaining chocolate pieces.

Stir in the bloomed gelatin while the mixture is still warm so it dissolves easily. Set this aside to cool completely.

In another bowl, whip the cream until it forms medium peaks—just enough to hold its shape but not stiff. Overwhipping can cause the cream to curdle when folded later.

Once the strawberry-chocolate base is no longer warm, incorporate it into the whipped cream in three additions, folding gently each time with a spatula. Work slowly and carefully so the mousse stays airy and light.

Line a tray with parchment paper and place your pastry ring or mold on top. If you're using a serving dish instead, have that ready.

Pour some strawberry milk into a shallow bowl and briefly dip each ladyfinger biscuit, no more than 5 seconds, or they’ll soak up too much liquid and may cause leaking during setting.

Arrange the dipped biscuits tightly across the base of your mold to create an even layer.

Next, pipe a thin layer of strawberry jam over the biscuits and spread it out evenly. Pour the prepared mousse on top and smooth the surface.

Cover the cake and refrigerate for at least 6-8 hours, or ideally overnight, until completely set.

Once set, carefully unmold the cake. Decorate the top with JimJam biscuits, and for a finishing touch, pipe whipped cream into any empty spaces between the cookies. Serve chilled and enjoy!