Start by mixing 1 tablespoon of plain gelatin powder with ½ cup of cold water in a small bowl. Let it sit for about 5 minutes until it forms a sponge-like texture. To dissolve the gelatin, place the bowl in a heatproof container filled with hot water, stirring until smooth. Set the gelatin mixture aside to cool slightly.

In a small saucepan, combine 1 lb of strawberries (you can use fresh or frozen) with 3 tablespoons of granulated sugar. Cook over medium heat until the strawberries soften and the sugar dissolves, about 10-15 minutes. Allow the strawberry mixture to cool completely.

In a large bowl, combine the mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract. Use a stand mixer or hand mixer on medium speed to beat the mixture until smooth and well-combined, forming soft peaks.

Using a food processor or blender, blend half of the cooled strawberry mixture until it becomes a smooth strawberry puree, leaving the other half with strawberry pieces.

Gently fold the strawberry blend (the half with strawberry pieces) into the whipped mascarpone cream until well incorporated. Refrigerate the mousse mixture for about 20 minutes to allow it to firm up slightly, which will help maintain its fluffy texture.

Before assembling the mousse, mix the dissolved gelatin into the strawberry puree.

In serving glasses or bowls, spoon the mascarpone mixture into the bottom.  Spoon 3-4 tablespoons of the strawberry-gelatin mixture on top of each serving.

Refrigerate the assembled mousse for 2-3 hours to allow it to set completely. Before serving, garnish with fresh strawberry slices and white chocolate chips for a touch of elegance.