Steps

• Heat the milk in a saucepan.

  

• Meanwhile, separate the yolks from 5 eggs and place them in a bowl, add the sugar, and beat them with a whisk.

  

• Add the egg mixture to the hot milk, which should not boil, and cook while stirring with the whisk. Turn off the heat when it reaches a temperature of 180-185°F, it should not boil, or it may curdle.

  

• Place the cream in a bowl and add 10g of gelatin previously soaked in cold water and strained.

  

• Wash the mulberries under running water and then let them dry on a kitchen towel. To clean them, remove the stem, almost stripping the fruit’s flesh. I recommend using gloves, otherwise your hands will get stained purple.

  

• Using an immersion blender, blend the mulberries well. I left the seeds, they are small and almost unnoticeable.

  

• Still using the immersion blender, blend 100g of strawberries. I used frozen strawberries, previously washed, cut, and mixed with about 260g of sugar and one/two tablespoons of lemon juice. The same process applies if using fresh strawberries.

  

• Divide the cream into 3 parts (the weight is about 270g each): leave one natural, add the blended mulberries to one, and the blended strawberries to the other.

  

• Now start composing the cups: distribute the natural cream into four cups, refrigerate to set for about half an hour (or in the freezer if you’re in a hurry), then make the mulberry cream layer, refrigerate again to set, and finally the strawberry cream, which also needs to be set in the fridge.

  If you want to add a crunchy element, put crushed biscuits mixed with melted butter in the bottom layer (three or four biscuits which equal about 25g with about 15g butter per cup).

  

• The remaining 200g of frozen strawberries (still mixed with sugar and lemon) will be used for the topping. Blend them again with the immersion blender, heat two or three tablespoons in the microwave and add 4g of gelatin previously soaked and strained. Mix the strawberry puree with the rest of the blended strawberries and pour over the four cups in equal parts. Put everything in the fridge for a few hours. Garnish with mulberries, crushed biscuits, edible leaves, and mimosa-shaped sprinkles.