Rinse the strawberries in cold water and remove the leaves. Set aside a few beautiful fruits for the garnish. Quarter the remaining berries and puree with half of the powdered sugar and the orange juice or Grand Marnier.
Whip the egg whites until stiff. Then add the remaining powdered sugar by the spoonful while continuing to beat. A shiny, snow-white, fine-pored mass should result.
Whip the cream until stiff. Stir in the snow. Then add a good 1/3 of the strawberry puree and stir in like a streak.
Divide the remaining strawberry puree evenly into deep coupe glasses or dessert bowls. Spread the egg white cream evenly over the top and garnish with the reserved strawberries.
Preparation Tip:
Use only egg whites from very fresh eggs for this cream!
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