Ingredients:

2 Cups Heavy Cream

4 oz White Chocolate, grated or finely chopped

4 Egg Whites from extra large eggs

1 teaspoon Vanilla extract

1 jar best quality strawberry preserves

¼ cup Grand Marnier or Kirsch

4 Cups Fresh Strawberries

1. To make the White Chocolate Cream, pour 1 cup of the heavy cream into a small saucepan and place over medium heat.  When tiny bubbles form around the edges of the pan, remove from the heat and whisk in the white chocolate.  Pour the mixture through a sieve into a pitcher to rid it of lumps.

2. Bring a small saucepan ¼ full of water to a gentle simmer. Combine the remaining cream and egg whites in a heatproof 1-qt bowl and set over the simmering water.  Dribble in the white-chocolate mixture, whisking constantly.  Continue Cooking, Stirring constantly, until the mixture coats a spoon, 5-6 minutes.  Transfer the bowl to a large bowl filled halfway with ice water.  Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.  Let cool stirring once after 10 minutes, this will take about 20 minutes.  Stir in the vanilla, cover, and chill well.

3. Place the preserves in a small saucepan over low heat and heat until softened to a glaze, just a few minutes.  Alternatively, put the preserves in a nonmetal dish and place in the microwave oven set on high power until softened to an almost liquid state of glaze, about 90 seconds.  Stir in the liqueur, then cool for 2 to 3 minutes.

4. Spoon the white chocolate cream into individual bowls or wineglasses.  Top with berries and glaze and serve at once.