No-Bake Strawberry Icebox Cake

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 confectioners sugar, vanilla, and rosewater (if using) 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.