2 egg yolks, well beaten
1 cup sugar
1 cup milk
1 large pkg. strawberry Jell-O
1 pint cream –stiffly beaten
2 egg whites-stiffly beaten, with a pinch of salt
1 cup fresh strawberries (sliced in quarters)
1 pint whipping cream, stiffly beaten
1 angel food cake
Cook in double boiler, egg yolks, sugar & milk until done (about 15 minutes) over boiling water. (Does not thicken but will change color to a lemony yellow). Remove & add Jell-O, stir well. Set aside to cool. After cool, add berries, egg whites (with salt). Lastly fold in whipped cream. Tear cake in pieces to cover bottom of 9 x 13 pan. Pour custard over all, tear more cake and layer over, pour custard over all.
Refrigerate over night. Serve topped with whipped cream.
1 cup sugar
1 cup milk
1 large pkg. strawberry Jell-O
1 pint cream –stiffly beaten
2 egg whites-stiffly beaten, with a pinch of salt
1 cup fresh strawberries (sliced in quarters)
1 pint whipping cream, stiffly beaten
1 angel food cake
Cook in double boiler, egg yolks, sugar & milk until done (about 15 minutes) over boiling water. (Does not thicken but will change color to a lemony yellow). Remove & add Jell-O, stir well. Set aside to cool. After cool, add berries, egg whites (with salt). Lastly fold in whipped cream. Tear cake in pieces to cover bottom of 9 x 13 pan. Pour custard over all, tear more cake and layer over, pour custard over all.
Refrigerate over night. Serve topped with whipped cream.
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