250g packet sponge-finger biscuits
¼ cup brandy
400g white cooking chocolate
8 large eggs, separated
1 teaspoon vanilla-bean paste
1 tablespoon caster sugar
180ml thickened cream, whipped to soft peaks
500g strawberries, halved
Place the biscuits in the base of a large serving bowl. Drizzle evenly with brandy. Place chocolate in a microwave-proof bowl and melt according to packet directions. Pour chocolate into a large mixing bowl and allow to cool for 10 min.
Beat yolks until pale, add vanilla and stir vigorously into cooled chocolate. In a separate bowl, add egg whites and sugar and whisk to soft peaks. Gently fold egg whites into the chocolate mixture, followed by whipped cream.
Pour the mousse over the biscuits and chill for 5 hr or overnight, if preferred. Serve topped with berries.