Strawberry Cream

Warm the milk over low heat

Beat the egg yolks with sugar until a light and clear cream forms

Add the dissolved cornstarch to a small amount of warm milk

Combine with the hot milk, stirring constantly

Cook over low heat, stirring until a smooth and creamy consistency is reached

Do not let it boil

Remove from heat and add the liqueur

Mix well and let cool

Drain the strawberries and cut into slices

Reserve some for garnish and mix the rest with the cream

Pour the cream into 8 serving dishes

Beat the egg whites until stiff peaks form

Add the 8 tablespoons of sugar and beat until a meringue forms

Add the grated lime zest and mix well

Place a small amount of meringue over the cream

Garnish with sliced strawberries and lime zest

Serve chilled, 8 servings.