Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:


    Source of Recipe


    List of Ingredients



    2 envelopes gelatin
    1/2 cup cold water
    1 cup mashed fresh strawberries (about 1 pint)
    1 cup sugar
    2 packages sponge-type ladyfingers (24 ladyfingers, split)
    2 cups heavy whipping cream, chilled
    1 tsp vanilla
    1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
    Sliced fresh strawberries for topping Advertisement:


    1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
    2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
    3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
    4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
    5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
    6. Fill pan with strawberry mixture.
    7. Chill several hours or overnight.
    8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |