Coconut Strawberry Torte
|Frozen strawberries||10 Ounce (1 package)|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Cream cheese||24 Ounce (3 packages, 8 ounce each at room temperature)|
|Red food coloring||3 Drop (adjust quantity as needed)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Flaked coconut||1 Cup (16 tbs)|
|Fresh strawberries||6 , sliced|
Drain syrup from strawberries and set aside.
In top of double boiler combine gelatin, 3/4 cup sugar and salt.
Beat together strawberry syrup and egg yolks and add to gelatin mixture.
Heat over simmering water 10 minutes.
Cool to room temperature and add thawed strawberries.
Whip cheese until fluffy.
Beat in strawberry mixture and food coloring.
Stir occasionally until mixture mounds when dropped from a spoon.
Beat egg whites until stiff but not dry.
Fold into gelatin.
Fold in whipped cream.
Pour into a 9-inch round springform pan.
Sprinkle with half the coconut.
Chill several hours.
When ready to serve, run knife dipped in hot water around the edge of pan.
Release spring and remove from pan.
Press remaining coconut into sides and top of cake.
Garnish with sliced strawberries.