2lb strawberries, 2 dozen prettiest halved and remaining quartered
1/2 cup cream cheese
2 cups cream
Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.
Mix 1-2. Mix in eggs. Mix in 4-6 and 1/2tb salt. Add 12tb butter in 1tb pieces and knead for 10 minutes. Knead by hand briefly. Transfer to a bowl, cover and place in a turned-off oven along with a pan filled with 3 cups boiling water. Let rise for 2 hours.
Roll dough into a 18in square. Spread with remaining butter, leaving a 1/2in border. Spread 9-10 and 1/4tsp salt and lightly press into dough. Roll dough and cut into 8-12 pieces. Place cut-side up to a foil-lined 13in x 9in baking pan and cover. Rolls can be refrigerated overnight at this point. Regardless, let rolls rise for 1 hour.
Bake rolls at 350 degrees for 35-40 minutes. Meanwhile, mix 11-14 and remaining salt. Spread 1/2 cup over rolls while still warm and let cool for 30 minutes. Using foil, lift buns out of pan and top with remaining frosting. Serve.
Process graham crackers with 3tb sugar and 1/8tsp salt. Pulse in butter. Bake in the lower-middle of a 325 degree oven for 15-20 minutes. Let cool.
Divide 5-6 evenly into 2 small bowls and rest for 5 minutes. Meanwhile, cook whole eggs, yolks, 7oz sugar, remaining salt and 8-10 on med-low heat until slightly thickened. Add 1 bowl of gelatin mixture and rest off-heat for 2 minutes.
Strain 1-1/4 cup mixture and add to crust and transfer to freezer. Whisk remaining gelatin mixture and cream cheese to remaining lemon mixture and strain. Set aside.
Beat egg whites and remaining sugar to stiff peaks. Fold into reserved mixture, spread over top of pie and chill for at least 4 hours. Serve.
10oz malted milk balls, 1 cup crushed and remaining left whole
3 8in chocolate cake rounds
Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.