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1
Mix the kirsch or framboise with the water.
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2
Set aside.
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3
Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan.
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4
Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
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5
Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl.
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6
Place the saucepan with the bowl in it over medium heat and continue beating.
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7
Gradually beat in one-third cup of the diluted liquor.
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8
Continue beating until the mixture is thick, light and nearly hot.
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9
Do not allow it to become too hot or the eggs will curdle.
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10
Remove the bowl from the saucepan and place it in a bowl of ice and water.
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11
Continue beating until the mixture is cold, then refrigerate it.
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12
Whip the cream until stiff and fold it into the egg-yolk mixture.
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13
Refrigerate again.
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14
Hull the strawberries and slice them.
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15
Sweeten if necessary.
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16
Refrigerate.
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17
Mix the preserves with the mascarpone and refrigerate.
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18
Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter.
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19
Sprinkle them with half the remaining diluted liquor.
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20
Top with half the sliced strawberries.
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21
Spread with the mascarpone and preserves mixture.
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22
Top with the remaining biscuits.
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23
Sprinkle with the remaining diluted liquor.
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24
Top with the remaining strawberries.
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25
Spread the whipped-cream-and-egg-yolk mixture over the strawberries.
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26
Dust lightly with sifted cocoa and refrigerate until ready to serve.
