Prepare the Gelatin: Start by mixing 1 tablespoon of gelatin with ½ cup of water in a small bowl. Let it sit for about 5 minutes until it turns into a sponge-like texture. Meanwhile, place the bowl in a heatproof container filled with hot water, stirring until the gelatin dissolves completely. Set it aside to cool slightly.

Make the Strawberry Mixture: In a small saucepan, add your strawberries and granulated sugar. Heat over medium, stirring occasionally, until the strawberries soften and release their juices, this should take about 10-15 minutes. Remove from heat and let it cool completely.

Whip Up the Mascarpone Cream: In a large mixing bowl, combine the mascarpone, heavy cream, powdered sugar, and vanilla extract. Beat everything together until smooth and creamy. Try not to eat it all with a spoon right then and there (I know, it’s tempting!).

Blend the Strawberries: Once the strawberry mixture has cooled, blend half of it until smooth. Keep the other half chunky, you’ll love those little bites of fruit in the mousse.

Combine the Mixtures: Gently fold the blended strawberry mixture into the mascarpone cream. Pop it in the fridge for about 20 minutes to firm up slightly.

Add the Gelatin: Just before assembling, stir the dissolved gelatin into the blended strawberry mixture. This step ensures your mousse will have that perfect, airy texture that holds its shape.

Assemble the Mousse: Grab your serving glasses and start layering. Begin with the mascarpone cream, then add a spoonful of the chunky strawberry mixture. Finish it off with 3-4 tablespoons of the strawberry-gelatin mixture on top.

Chill and Serve: Let the mousse set in the fridge for at least 2-3 hours. When ready to serve, top with fresh strawberries and a sprinkle of white chocolate drops. Then, bask in the compliments because you just made the easiest fancy dessert ever.