Soften the gelatine leaves in cold water. Heat the strawberry puree with the lemon juice and liquor and add the gelatine leaves. Allow the mixture to cool completely but do not allow setting. Boil the sugar with a few drops of water to a temp of 121 degrees and pour onto the stiffly whipped whites, continue whisking until cool. Fold the cream into the fruit puree and finally the Italian meringue. Pour mixture into 6 glasses, chill for 2 hours before serving. Garnish with strawberries, whipped cream n choc shavings and mint leaves.