Place a square 3/4-liter dish in the freezer.
Beat egg yolks with powdered sugar and juice of one lemon until thick and fluffy. Fold the pureed strawberries into the egg mixture. Fold in diced strawberries. Whip the cream with the vanilla sugar until stiff and fold in. Spread out the cream with chocolate bars. Alternate the strawberry cream with the chocolate chips until the whole mixture is used up. Close with cream. Freeze for one night.
Mash strawberries with powdered sugar, juice of one lemon and orange liqueur to a sauce.
Turn out thawed parfait. Cut pieces into the size of the chocolate bars. Serve with sauce and mint as decoration.
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