Step 1

In a small bowl, stir together the gelatin with 1 cup hot water until dissolved. Set aside to cool.

Step 2

Pour the cottage cheese into a sieve, set over a large bowl, and push through with a rubber spatula to remove the any lumps. Add the cream cheese and beat until combined. Stir in the cooled gelatin, cover with plastic wrap and chill in the fridge until thickened, about 2 to 3 hours, or overnight.

Step 3

In a large bowl, beat together the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Add 2/3 of the whipped cream to the thickened cheese mixture and fold until evenly incorporated. Reserve the remaining whipped cream for topping later.

Step 4

Line a 9-inch spring-form pan with 18 or so split lady fingers, along the bottom and sides of the pan. (If your lady fingers are smaller, you might need a few more). Pour half of the cheese mixture into the pan and spread out into an even layer. Cover the top with 6 to 8 more split lady fingers. Spoon ½ cup of the preserves on top and pour the remaining cheese mixture on top into an even layer. Cover loosely with plastic wrap and chill until firm, at least 4 hours or overnight.

Step 5

When ready to serve, remove the side of pan and top the cake with the remaining 1 cup preserves, along the edges of the cake, and with the remaining whipped cream in the center. Top with fresh strawberries, if desired. Cut and serve immediately. Enjoy!