Whip the cream with a mixer until stiff, add the sugar and leave to cool. Crush about 50 g of strawberries with a high-speed blender. Also crush the plums and mix with the crushed macaroons. Drizzle with the liqueur.
Chop the cooking chocolate and melt in a water bath.
Whisk 1/3 of the whipped cream into the strawberry puree, then mix the second third into the plums. Quickly stir the last third into the melted cooking chocolate with the whisk. Chill all the mixtures in the refrigerator for 20 minutes.
Divide the plum whipped cream evenly into 4 serving bowls, layer the chocolate whipped cream on top and finally the strawberry whipped cream, chill for at least 1 hour. Before serving, garnish with the remaining halved strawberries and chocolate shavings.
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