INGREDIENTS:
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers)
graham crackers
2 ounces dark chocolate, finely chopped
DIRECTIONS:
Take out a few of the best-looking strawberries and set them
aside for the garnish. Hull the remainder of the strawberries and slice each
berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3
cups of cream until it just holds stiff peaks. Add the confectioner's sugar,
vanilla and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a
9x13 inch baking pan, or a similarly-sized platter. Lay down six graham
crackers. Lightly cover the top of the graham crackers with more whipped cream,
and then a single layer of strawberries. Repeat three times, until you have
four layers of graham crackers. Spread the last of the whipped cream over the
top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the cream until bubbles form
around the edges, then pour over the chopped chocolate. Let it stand for a few
minutes, then whisk until the mixture is thick and glossy. Drizzle this over
the layered dessert with a spoon, or transfer to a squeeze bottle and use that
to drizzle.
Refrigerate for at least four hours, or until the crackers
have softened completely. Garnish with additional berries.
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