8 oz. kiwi fruit
1 c. heavy cream
4 egg whites
8 oz. gelatin melted in 5 tbsp. water
1 (8 inch) sponge cake
1 c. strong tea

Briefly puree 8 ounces kiwi fruit and pour into bowl. Whip cream into soft peaks. Whisk egg whites until stiff. Sprinkle egg whites with sugar towards end and continue whisking to incorporate sugar. Stir melted gelatin into puree. Fold in whipped cream and then egg whites. Pour half of mouse into a round 8 x 3 inch mold. Refrigerate 15 minutes. Pour tea over cake and let stand until tea is absorbed. Carefully place cake in mold in one piece. Add remaining mousse. Freeze four hours. Unmold and garnish with thinly sliced kiwi. Serves 4 to 6.