2 envelopes unflavored gelatin

1/2 cup cold water

3 egg yolks

1/2 cup sugar

1/4 teaspoon salt

1/2 cup milk -- scalded

1 teaspoon vanilla extract

10 ounces strawberries, frozen, unsweetened -- pureed

2 cups Godiva Liqueur -- divided

1 cup heavy cream

1 sponge cake, 9"

1 quart strawberries, fresh -- hulled

whipped cream

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt, and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1 1/2 cups Godiva Liqueur; chill until slightly thickened and mixture mounds on a spoon. Whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9-inch greased springform pan, sprinkle with 1/2 cup Godiva Liqueur, cover with whole strawberries, hulled side down, and top with strawberry mousse mixture. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries.