In a blender container or food processor bowl, combine the 2 cups berries and the liqueur. Blend or process until smooth. Sieve, if you like. Divide mixture among 8 stemmed glasses. Set aside.
In a small, heavy saucepan over very low heat, stir white chocolate just until melted. Set aside to cool slightly.
In the top of a double boiler, combine eggs and sugar. Place over boiling water. Beat with an electric mixer on high speed about 15 minutes or until mixture thickens and triples in volume. Remove from heat. Beat in melted white chocolate and bourbon.
In a medium bowl, beat whipping cream just until soft peaks form (tips curl). Fold in egg mixture. Spoon over fruit mixture in stemmed glasses. Serve immediately. Garnish with white-chocolate curls and berries. Makes 8 servings.
If you like, cover and chill in the refrigerator for 6 hours or overnight.