In the top of a double boiler (or a small stainless steel bowl that just fits over a small saucepan) combine egg yolks, honey and milk. Whisk to blend. Set double boiler top (or bowl) over a pan of gently simmering water and cook, whisking constantly, until mixture is thick and smooth, about 3 minutes. Remove from heat. Cool 10 minutes, then whisk in brandy (if using) and Mascarpone.
Whip cream to firm peaks. Fold into mixture until no traces of cream remain. Press one layer of strawberries and/or kiwi onto the inside edge of two stemmed wine glasses. Spoon in mousse, dividing equally. Refrigerate until well chilled. Garnish as desired.