1 recipe lemon curd (see below)
1 envelop gelatin
3 Tbls. water
6 egg whites
3 Tbls. + 1 tsp. somersweet
1 cup heavy cream
1/2 tsp. vanilla extract
1 lb. strawberries, cut in half lengthwise (about 10 strawberries)
Optional: Sliced strawberries or lemons as garnish

Line a 10-inch spring-form pan with strawberry halves, cut side down. Dissolve gelatin in 2 Tbls. water and set aside. Beat egg whites to soft peaks, about 3-4 minutes. In a small saucepan, mix together the somersweet and the water. Bring to a boil, then remove from heat. Add the somersweet/water mixture in a slow stream while beating the egg whites to stiff and glossy peaks.

Whip heavy cream with 1 tsp. somersweet and vanilla extract until stiff.

Warm gelatin and water in microwave for 25 seconds. Stir to completely dissolve gelatin. Whisk lemon curd to loosen, then add gelatin to lemon curd and stir together until well-combined. Add 1/3 cup of the whipped heavy cream. Fold in remaining whipped cream, then very carefully fold mixture into egg whites.

Pour into prepared spring-form pan. Refrigerate until completely set, 2 or more hours. Remove carefully from mold. Garnish with lemon or strawberry slices and serve.

Lemon Curd
Makes 1 1/2 cups

1/2 cup fresh lemon juice
6 egg yolks
2 Tbls. somersweet
1/4 cup butter, softened

Place lemon juice, egg yolks, and somersweet in top of a double boiler or a stainless steel bowl set over simmering water. Whisk constantly until thick, about 8-10 minutes. Whisk in softened butter. Place in a clean container. Lay a piece of plastic wrap on the surface. Refrigerate for 3 hours.