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 1.5 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 23 cm greased springform pan, sprinkle with half 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.