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1
Take out a few of the best-looking strawberries and set them aside for the garnish.
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2
Hull the remainder of the strawberries and slice each berry into thin slices.
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3
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
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4
Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
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5
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
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6
Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
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7
Repeat three times, until you have four layers of graham crackers.
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8
Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
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9
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
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10
Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
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11
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
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12
Refrigerate for at least four hours, or until the crackers have softened completely.
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13
Garnish with additional berries.
