Chilled Strawberry Dessert
|Unflavored gelatin||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Frozen pound cake loaf||10 3⁄4 Ounce|
|Cointreau/Other orange-flavored liqueur||1⁄2 Cup (8 tbs)|
|Sweetened condensed milk||14 Ounce|
|Lemon juice||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Sliced strawberries||3 Cup (48 tbs)|
|Slivered almonds||3⁄4 Cup (12 tbs)|
Sprinkle gelatin over orange juice in a measuring cup; place cup in a bowl of hot water, and stir until gelatin is dissolved.
Cut pound cake into 1/2-inch-thick slices; cut each slice diagonally into 2 triangles.
Brush cake slices on both sides with 1/4 cup plus 2 tablespoons liqueur.
Arrange moistened cake triangles in a 2 1/2-quart round-bottomed bowl, placing narrowest end of triangles in center of bowl, and allowing crust less side of one triangle to meet crust side of another triangle.
Make sure the entire surface of bowl is covered; fill gaps with pieces of liqueur-moistened cake.
Combine milk, lemon juice, gelatin mixture, and remaining liqueur in a large bowl; fold in egg whites, whipped cream, strawberries, and almonds.
Spoon into prepared bowl.
Trim away any protruding cake pieces to level top.
Cover; refrigerate overnight.
To serve, invert onto a platter.
Spoon into individual serving dishes.
Garnish with strawberries, if desired.