1.  Preheat oven to 375F. Line 2 sheet pans with parchment paper.

2.  To prepare lady fingers, beat egg white, cream of tartar, and a pinch of sugar in mixer over medium speed 3 minutes. Adjust speed to high and slowly add remaining sugar. Beat until stiff peaks form. Adjust speed to low, add egg yolks and vanilla, and continue beating until combined. Remove bowl from mixer. Sift flour into bowl and fold into batter with spatula. 

3.  Transfer batter to pastry bag fitted with large 1/2 pastry tip. Pipe 3" pieces onto sheet pan (about 20 of them), allowing enough room so they won't touch during baking. Place springform pan onto parchment paper, and outline the pan onto the parchment with pencil. Remove pan, and pipe batter in a circular motion until outline is filled in. This will be for bottom cake layer. Generously sift confections' sugar over tops of lady fingers, allow to melt, and repeat. This will create a crispy crust on lady fingers after baking. Bake 15 minutes until golden. Cool. 

4.  Place white chocolate pieces in glass bowl over double boiler and cook over low heat until melted. Mix in food coloring. Dip lady fingers into mixture and allow to dry on sheet pan lined with parchment paper 15 minutes. 

5.  To prepare mousse, mix gelatin and water and allow to sit for 5 minutes. Place strawberries, sugar, and lemon juice in food processor and pulse 10-15 seconds until mixture is slightly pureed, but still has chunks. Set aside. 

6.  Bring milk and rose' to simmer in medium pot. Adjust heat to low. In small bowl, whisk egg yolks. While continuing to whisk, drizzle in a small amount of milk mixture. Add egg mixture back to milk pot, constantly whisking, until mixture is thick. Remove from heat and pour into mixing bowl. Add gelatin and strawberry puree and mix until smooth. Let cool 20 minutes. 

7.  In stand mixer, beat heavy cream on medium speed until stiff peaks form. Fold into custard mixture. Set aside.

8.  To prepare glazed strawberries, place jam in medium pot. Cook over medium heat until starting to boil and remove. Line sheet pan with parchment paper. Place strawberries onto sheet pan and coat strawberries with jam using pastry brush. 

9.  To assemble, place round lady finger disc into bottom of spring form pan lined with parchment paper. Layer chocolate dipped lady fingers vertically around inside edge of pan. Fill 3/4 with mousee and place in refrigeratior for 8 hours to set. 

10.  Heat outside of springform pan gently with torch to help remove pan. Tie ribbon around lady fingers, garnish with glazed strawberries, and serve.