Strawberry Bavarian Pie
|Strawberries||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Slightly beaten egg whites||3|
|Ladyfingers||3 Ounce, split (1 Package)|
|Orange juice||2 Tablespoon|
|Frozen light whipped dessert topping||4 Ounce, thawed (Half Of An 8 Ounce Container)|
Place strawberries in a blender container or food processor bowl.
Cover and blend or process until smooth.
Measure the blended strawberries (you should have about 1 3/4 cups).
In a medium saucepan combine the sugar and gelatin.
Stir in the blended berries.
Cook and stir over medium heat until the mixture is bubbly and the gelatin is dissolved.
Gradually stir about half of the gelatin mixture into egg whites.
Return all of the egg white mixture to gelatin mixture in the saucepan.
Cook and stir over low heat for 2 to 3 minutes or until slightly thickened.
Do not boil.
Transfer to a bowl.
Cover and chill just until the mixture mounds when dropped from a spoon, stirring occasionally.
Meanwhile, cut about half of the ladyfingers in half crosswise; stand on end around the outside edge of a 9- or 9 1/2-inch tart pan with a removable bottom or a 9-inch springform pan.
Arrange the remaining ladyfingers in bottom of pan.
Slowly drizzle orange juice over ladyfingers.
Fold whipped topping into strawberry mixture; spoon into the ladyfinger-lined pan.
Cover and chill for at least 2 hours or until set.
If desired, garnish with additional whipped topping and strawberries.