Strawberry Mousse

Whisk the egg white in a clean bowl until stiff peaks form, about 3-5 minutes of continuous whisking.

Add the sugar to the egg white in two additions, whisking between additions until the meringue becomes glossy and thick, about 2-3 minutes total.

Fold the chopped strawberries gently into the meringue using a rubber spatula, being careful not to deflate the egg white mixture.

Divide the mousse evenly among four serving glasses or bowls.

Chill in the refrigerator for at least 30 minutes before serving to allow the mousse to set and develop texture.

Garnish each serving with fresh fruits just before serving.