20 oz. fine white chocolate
1 qt. fresh strawberries
1/2 c. strawberry preserves
2 c. heavy cream, whipped stiff
8 egg whites, stiffly beaten

Melt chocolate in the top of a double boiler. Set aside. Puree the strawberries; strain and reserve liquid. Place the strawberries in a saucepan, add preserves and cook over low heat until the combination thickens. Remove from the heat; cool slightly. Fold into melted chocolate.

Fold in whipped cream. Fold in egg whites. Serve in clear glassware and garnish with fresh strawberries, chocolate leaves and whipped cream flavored with strawberry juice.