Torta Cuore di San Valentino

Prepare the base using savoiardi biscuits soaked in alchermes.

Whip the fresh cream until stiff peaks form.

In a separate bowl, mix the fresh milk, egg yolks, and sugar until well combined.

Dissolve the gelatin in warm water and add it to the milk mixture.

Combine the whipped cream with the milk mixture gently.

Add the raspberry jam and vanilla essence, mixing until incorporated.

Pour the mixture over the prepared base and refrigerate until set.

For the topping, prepare a mixture of strawberries, sugar, and lemon juice.

Once set, top the dessert with the strawberry mixture and decorate with mixed berries, mint leaves, chocolate candies, and pralines.

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