3.5 ounces high-quality white chocolate, finely chopped

5 cups ripe strawberries, hulled and sliced

4 teaspoons finely grated lemon zest

5 large egg yolks

1/4 cup heavy cream

1 dash salt

2 2/3 cups cold heavy cream

1/2 cup fresh lemon juice, from approximately 2 to 3 lemons

1/2 cup granulated sugar, preferably cane sugar

Instructions

In a medium heatproof metal bowl, whisk together the egg yolks, granulated sugar, fresh lemon juice, lemon zest, and salt until the mixture is thoroughly combined.

Set the bowl over a saucepan containing gently simmering water, making certain the bottom of the bowl does not come into contact with the water.

Whisk constantly for about 6 minutes, or until the mixture becomes notably thick and reaches 160°F to 170°F in the center when checked with a thermometer. Remove from the heat and let the lemon base cool to room temperature.

Place the chopped white chocolate and 1/4 cup of heavy cream in a second medium metal bowl. Set it over a saucepan of barely simmering water and stir continuously until the chocolate softens.

Remove the bowl from the heat and keep stirring until the white chocolate is fully melted and the mixture is smooth. Allow this white chocolate base to cool to room temperature.

In a large bowl, whip the remaining 2 2/3 cups heavy cream until firm peaks form.

Divide the whipped cream evenly between the cooled lemon mixture and the cooled white chocolate mixture, folding it in gradually, about 1 cup at a time, until each mousse is fully incorporated and airy.

Spoon a scant 1/4 cup of lemon mousse into each of 8 parfait glasses or wineglasses.

Add 2 tablespoons of sliced strawberries over the lemon layer in each glass.

Top with a scant 1/4 cup of white chocolate mousse.

Repeat the layers once more to complete each parfait.

Cover and refrigerate the assembled parfaits for up to 1 day. Keep any remaining strawberries chilled separately.