Beat the egg yolks with sugar and sherry in a bain-marie until creamy.

Add water to the gelatin, remove excess, and dissolve in the warm egg mixture.

Beat the mascarpone into the cooled cream one spoonful at a time.

Whip the cream and fold into the sherry cream.

Fill small molds or coffee cups and let cool completely.

Dip in hot water before removing from the molds and dust with cocoa powder.

Wash and halve the strawberries.

Froth half of the butter in a pan.

Sprinkle the pepper in the pan, then add the strawberries and sugar and briefly sauté.

Deglaze with Grand Marnier.

Season with orange juice and lemon juice.

Mix in the rest of the butter before serving.

Remove the sherry mousse from the molds and garnish with strawberries.