Chilled Strawberry Dessert
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Frozen pound cake loaf||10 3⁄4 Ounce, thawed (1 Number)|
|Cointreau/Other orange-flavored liqueur||1⁄2 Cup (8 tbs), divided|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Lemon juice||3 Tablespoon|
|Egg whites||3 , stiffly beaten|
|Whipping cream||1 Cup (16 tbs), whipped|
|Sliced fresh strawberries||3 Cup (48 tbs)|
|Toasted slivered almonds||3⁄4 Cup (12 tbs)|
1)Use a measuring cup and sprinkle gelatin over orange juice.
2)Place cup in a bowl of hot water, and stir until gelatin is dissolved, setting it aside.
2)Cut pound cake into 1/2-inch-thick slices cutting each slice diagonally into 2 triangles.
3)Brush 1/4 cup plus 2 tablespoons liqueur on both sides of cake slices.
4)Take 2 1/2-quart round-bottomed bowl and arrange moistened cake, placing narrowest end of triangles in center of bowl, and allowing crustless side of one triangle to meet crust side of another triangle.
5)The entire surface of bowl should be covered filling gaps with pieces of liqueur-moistened cake.
6)Use a large bowl and combine milk, lemon juice, gelatin mixture, and remaining liqueur.
7)Fold in egg whites, whipped cream, strawberries, and almonds.
8)Spoon into prepared bowl.
9)Trim away protruding cake pieces to level top.
10)Cover it and refrigerate overnight.
11)Serve on a platter.
12)Serve on individual serving dishes.
13)Garnish with strawberries, if desired.