Ingredients

• 325g strawberries, hulled, finely chopped
• 2 tablespoons strawberry liqueur (see note)
• 1 tablespoon lemon juice
• 1 cup caster sugar
• 2 eggs
• 4 egg yolks
• 600ml thickened cream
• 12 waffle ice-cream cones, to serve

Method

• Step 1 Place strawberries, liqueur, juice and 1/2 cup sugar in a saucepan over low heat. Cook, stirring, for 1 to 2 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until reduced by half. Set aside to cool completely.
• Step 2 Place eggs, yolks and remaining sugar in a large heatproof bowl. Using an electric hand mixer, beat for 4 minutes or until thick and creamy. Place bowl over a saucepan of simmering water (make sure base of the bowl doesn’t touch the water). Continue beating for 5 minutes or until mixture doubles in size. Remove from heat. Set aside.
• Step 3 Using a hand mixer, beat cream until soft peaks form. Gently fold cream into egg mixture. Transfer half of the mousse to another bowl. Stir in 3/4 cup of strawberry syrup to 1 portion of mousse. Drop spoonfuls of strawberry mousse and plain mousse, alternating colours, into a 2-litre-capacity freezeable container. Cover surface with plastic wrap. Freeze for 1 hour or until just starting to freeze. Swirl remaining strawberry syrup through combined mousse. Cover surface. Freeze overnight or until firm.
• Step 4 Just before serving, remove mousse from freezer. Scoop mousse and serve immediately in ice-cream cones.