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1
Beat the egg yolks in a bowl until light.
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2
In a medium saucepan, stir together 1/4 cup of the sugar, gelatin and salt.
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3
Stir in the beaten egg yolks, lemon juice, lime juice, limeade, orange juice and turn the heat onto medium.
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4
Gently stir the mixture over the heat until the sugar, salt and gelatin have dissolved completely.
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5
Remove from heat and transfer to a large mixing bowl.
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6
Cool to room temperature, stir in the food coloring and lime zest and then place in the refrigerator to chill.
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7
Stir the mixture occasionally until it begins to set, about 30 minutes.
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8
Meanwhile, with an electric mixer, beat the egg whites and cream of tartar until foamy.
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9
Gradually add the remaining 1/2 cup sugar to the whites, beating constantly, until stiff and glossy.
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10
Remove the gelled mixture from the refrigerator and fold in the diced strawberries.
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11
Next, add the meringue and whipped cream and thoroughly fold everything together.
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12
Chill in the refrigerator for 1 hour.
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13
Pour the red sanding sugar out into a shallow bowl or pie plate, at least 1/4-inch high.
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14
Dampen a thick paper towel, folded in quarters, with water.
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15
Press the rims of 6 (8-ounce) margarita glasses onto the wet paper towel and then lightly dip them into the sanding sugar.
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16
Divide the mousse into the margarita glasses with a spoon.
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17
Garnish the tops of each mousse glass with freshly sliced strawberries and mint leaves.
