For Mousse:Choose a few perfect Mulberries for garnish and set aside.
In a small heavy saucepan combine sugar, water, and corn syrup.
Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water. Raise heat slightly and cook until temperature of syrup reaches 240 F (soft ball stage). While syrup is cooking, beat 3 egg whites in a mixer until stiff. As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream. When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool.