Instructions: 1. One day ahead: Lightly oil an 8-cup decorative mold or bowl with vegetable oil; place in freezer. In a small saucepan, mix granulated sugar and the water. Bring to boiling, stirring until sugar dissolves; boil without stirring until syrup " spins a thread" when dropped from a spoon, about 5 minutes.

2. Meanwhile, place egg yokls in small bowl of electric mixer; beat until light and lemon-colored. Gradually add sugar syrup in a thin stream, beating constantly. Keep beating until egg yolk mixture is cool, about 5 minutes. Set bowl in larger bowl of ice water for 10 minutes to chill completely, stirring constantly.

3. In colander, under cold running water, wash 2 pints strawberries; drain; hull. Puree strawberries in blender or food processor to make 2 cups. In chilled medium-sized bowl of electric mixer, beat heavy cream and 1/4 cup confectioners sugar until stiff. Add strawberry puree to egg yolk mixture; mix until blended.

4. Pour strawberry mixture into whipped cream. With wire whisk or rubber spatula, mix jnlio,D5stcha,iybre rack to dry. To serve: invert mold over chilled serving platter; shake gently to release. If necessary, place a hot, damp cloth over mold and shake to release.

Garnish with fondant-dipped strawberries and mint leaves.

Tip:
Make individual servings of this light dessert: Simply spoon strawberry mixture into individual parfait glasses; chill, and just before serving, top each serving with a fondant-dipped strawberry.

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