Chocolate Wafer and Almond Crust

Line a baking sheet with non-stick baking paper or a silicone mat. To make collars, cut six 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper or acetate paper. Arrange rings on baking sheet and line with acetate or non-stick baking paper collars; secure each collar with tape and then set-aside.
In a food processor, pulse almonds to almost a fine crumb. Transfer to a small bowl.
In a food processor, pulse chocolate wafers to almost a fine crumb. Transfer the almonds to the food processor; add the sugar and pulse to combine (making sure almonds and wafers resemble fine crumb).
Add the melted butter and process to moisten.
Divide crumb mixture evenly between prepared moulds, about 2 tablespoons per mould. Using a small tart tamper, pat crumb mixture evenly into bottom of each mould.
Transfer baking sheet with prepared crumb-lined moulds to refrigerator to chill for 1/2 hour.

Chema Soffice di Yogurt

To soften gelatine sheets, place the sheets in a small bowl filled with cold water and soak sheets for 10 minutes.
In a small saucepan, heat milk until hot but not boiling. Remove from heat.
Remove gelatine sheets from water and squeeze out excess water. Add sheets to hot milk and stir until sheets have dissolved, set-aside to cool.
Place the yogurt into a medium-sized bowl.
Using a fine mesh sieve, sift the confectioners’ sugar over the yogurt. Using a large flexible spatula, stir until well combined.
Add the vanilla extract; stir to combine.
Strain the cooled milk mixture through a fine mesh sieve into yogurt mixture, stirring to well combine.
In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream over medium speed to a stiff peak.
Using large flexible spatula fold whipped cream, in three additions, into yogurt mixture, set-aside.

Remove moulds from the refrigerator.
Arrange sliced strawberries, on base, touching sides of acetate collar (take care arranging because this will be important for presentation when you remove collars).
Using an ice cream scoop, carefully fill moulds with crema soffice, one-half full (should be almost flush with to the tops of the strawberries, depending on the size of your berries).
Arrange a layer of strawberries on top of the crema soffice.
Continue to fill moulds with crema soffice to about ¼-inch above tops of moulds.
Using the back of a demitasse spoon, smooth tops of cakes.
Cover moulds with plastic wrap and chill for 4 to 6 hours.
Remove moulds; unwrap collars. Place cakes on dessert dishes, pipe a swirl of sweetened whipped cream and garnish with fresh berries and a chocolate heart.
Buon Appetito!