Prepare an 8 by 4-inch pan by lining it with parchment paper. Make sure to leave some overhang -at least 3 inches- on all sides so that you can take the preparation out easily.

In a bowl, beat the sweetened condensed milk, cream cheese, and vanilla together using an electric mixer. Afterward, add your heavy cream and continue beating on high until you reach stiff peaks. This usually takes 3 to 5 minutes. By hand but it will take a lot longer, but it is doable! Make sure not to overbeat the cream, as it can curdle.

Pureé half your strawberries in a blender or food processor and set aside.

Take your vanilla cream and spoon half of it into your pan. Once you are done, tap it on the counter to get rid of any trapped air bubbles.

Mix 1/3 of the strawberry puree into the remaining cream with folding motions until it is well combined.

Grab the rest of the strawberry puree and pour it on top of the strawberry cream. Proceed to fold it in, but do not over blend! We want some red and white streaks showing in the final desert to achieve a swirled look.

Pour the mixture over the vanilla cream and tap the pan until well distributed. Do not spread as you will get rid of the swirls!

Cover with some plastic wrap and freeze for at least 8 hours. You can keep this mix in the freezer for up to 2 weeks!

30 minutes before you are ready to serve it, cut up the rest of the strawberries into little pieces, and sprinkle the sugar on top. Toss them every few minutes. You will notice that they start to release some juice, that is great! Take the dessert carefully out of the pan and onto the serving platter. With a spoon, place the fresh strawberries on top of it, together with their juice.

The first thing you want to do is pre-heat your oven to 300ºF. Afterward, grab a 10-inch pan and grease it. You can use a springform pan, but make sure that it has a good seal on the bottom because we are going to bake it over some water.

Mix the sugar, salt, and water into a small saucepan and place it over medium heat. Take it to a simmer and stir it until everything is dissolved and it looks clear. Set it aside.

Cut your chocolate into small pieces and melt it. You can do this in two different ways. If you own a microwave, you can place it in a microwave-safe bowl and heat it up in 30-second intervals. Move the chocolate pieces around every time, to make sure nothing burns! Otherwise, you can always melt it in a double boiler: bring water to a boil using a small saucepan and place your chocolate in a bowl on top. The heat from the steam will melt the chocolate without adding any water to it.

Once melted, pour the chocolate into a mixing bowl. Cut up your butter into 1-inch chunks and, with a stand or hand mixer, blend it with the chocolate one at a time. Add your water mixture as well and blend it all together. Finally, add the eggs one at a time. Make sure everything is well combined before moving onto the next egg!

Now that the batter is ready, pour it into your pan. Place it over a bigger pan and pour enough boiling water to reach the smaller pan halfway. This is called a water bath and it is a great technique to keep moisture in cakes.

Bake it for 35-45 minutes. The center of the cake will look wobbly still but don’t worry! Afterward, let it chill overnight. The next day, take it out of the pan and serve it with some whipped cream, ice cream or berries!

First, you need to pre-heat your oven to 350ºF. Grab a large bowl and combine powdered sugar, cocoa powder, and salt.

Afterward, mix the egg whites and vanilla into the dry ingredients.

Then fold in your mix-ins: chocolate chips and walnuts.

Over a parchment paper-lined baking sheet, spoon the mixture. This will be a bit runnier than your regular cookie, but don’t worry! They will turn out all right!

Bake for 10-15 minutes. They will have a fudgy center, but they should look done, like brownies. You will notice their edges crack a little bit, that’s how you know they are done!

Let cool and sprinkle with some sea salt.