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Place the 3 cups strawberries in a blender container or food processor bowl. Cover; blend or process until
smooth. Measure the strawberries (you should have about 1-3/4 cups). In a medium saucepan combine the
sugar and gelatin. Stir in the blended strawberries. Cook and stir over medium heat until the mixture
bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the slightly
beaten egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat
for 2 to 3 minutes or until slightly thickened. Do not boil. Pour into a mixing bowl. Chill in the refrigerator
about 30 minutes or just until the mixture mounds when dropped from a spoon, stirring occasionally.
Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside
edge of a 9 or 9 inch tart pan with removable bottom or a 9 inch spring form pan. Arrange the remaining
split ladyfingers in bottom of pan. Slowly drizzle the orange juice over the ladyfingers. Fold whipped
topping into strawberry mixture; spoon into the ladyfinger-lined pan. Cover and chill in the refrigerator
for at least 2 hours or until set. If desired, garnish with additional whipped topping and strawberry
fans*. Makes 10 servings.
Note: To make a strawberry fan, place the strawberry on a cutting board with the pointed end facing you.
Using a paring knife, make 4 or 5 lengthwise cuts from the pointed end not quite to stem end. Fan the
slices apart slightly, being careful to keep all slices attached to the cap.
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