Lightly grease an 8-cup charlotte mold with grapeseed oil.
TO MAKE THE MOUSSE: Combine the strawberries, sugar, and lemon juice in a processor and process until smooth. Sprinkle the gelatin over the water and let dissolve, about 5 minutes. Stir through the strawberry mixture and refrigerate until the mixture begins to set, about 30 minutes. Lightly fold in the whipped cream and pour into the charlotte mold. Refrigerate until set, about 40 minutes.
TO MAKE THE MERINGUE: Preheat the oven to 225 degrees F. Line two baking sheets with parchment or waxed (greaseproof) paper.
Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in 4 tablespoons of the superfine sugar and continue beating for 2-3 minutes. Add the remaining 5 1/2 ozs. of sugar and all of the confectioners' sugar and fold through quickly and lightly with a metal spoon.
Place the meringue in a pastry (piping) bag with a plain nozzle and pipe finger-shaped lengths 1/2-3/4 inch higher than the mousse onto the baking sheets. Bake for 1 hour, or until meringues sound hollow when gently tapped. Turn off the oven. Loosen the meringues and leave in the oven for a further 30 minutes, until dry.
Loosen the edges of the mousse with a knife that has been dipped in hot water. Turn out onto a serving plate and slide rapidly from side to side to unmold the mousse. If necessary, dip the mold briefly into a bowl of hot water and repeat the procedure until the mousse is unmolded.
Spread the cream around the sides of the mousse and place the fingers of meringue over the cream. Pile the strawberries on top of the mousse and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.