3 pts. strawberries, hulled
3 env. (3 tbsp.) unflavored gelatin
3/4 c. sugar
1/8 tsp. salt
3/4 c. water
2 tbsp. lemon juice
1 tsp. vanilla
4 egg whites
2 c. heavy cream

A day before serving, wrap a 1 1/2 quart souffle dish with a 2 inch foil collar and secure with a string or tape. Oil collar lightly. Puree berries in blender or food processor. Pour 1 cup of the puree into a small bowl and the rest into a large bowl.

Mix gelatin, sugar and salt in a saucepan. Add water and place over low heat until gelatin is dissolved, stirring often. Stir 2 tablespoons of the gelatin mixture into puree in small bowl.

Add lemon juice, vanilla and remaining gelatin mixture to puree in large bowl. Refrigerate both mixtures, stirring often, until gelatin mounds on a spoon.

Beat egg whites until stiff. Beat cream until stiff peaks form. Fold beaten egg whites and cream into strawberry mixture in large bowl.

Alternate layers of each mixture in souffle dish. Cut through with a knife to make a swirling design. Refrigerate overnight. Garnish with whole fresh strawberries to serve. Serves 10.