Mousse aux Fraises (Strawberry Mousse)

Wash and hull the strawberries.

Place the berries (except those reserved for the garnish) in a food processor and puree. Pour the puree into a mixing bowl and stir in half the sugar. Set aside.

Place the whites in a clean mixing bowl along with the salt. Beat to soft peaks. Gradually add remaining sugar to the whites until they are stiff and glossy.

Fold the strawberry puree and the vanilla into the egg whites. Put the mixture into a glass bowl and chill.

For Whipped Topping: Just before serving, add the sugar to the heavy cream and beat to soft peaks. Put the cream into a pastry bag and pipe (or spoon it, if you don't have a pastry bag) over the top of the mousse.

Decorate the mousse with the reserved whole berries and serve.