Lemon Mousse with Fresh Berries
Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl.
Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
Toss berries and remaining 1 tablespoon sugar in another bowl.
Using mixer, beat 1-1/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Divide berry mixture among 8 dessert bowls or wine glasses. Spoon lemon mousse over berries.
Using mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts. Garnish with whole strawberries and mint sprigs.