This thing of beauty is ideal for a summer celebration, when strawberries are in abundance and at their peak of flavor. There's also cake sliced with strawberry filling used to line the sides of the serving dish, and a rich and luscious cream filling that's layered with more strawberries and so on. It's a surefire showstopper and almost too pretty to eat, but too scrumptious not to, so go ahead and dig right in.


  • 30 grams sugar
  • 30 grams butter
  • 1 egg white
  • 40 grams flour
  • red food coloring
  • 6 drops lemon flavoring
  • 4 eggs
  • 100 grams sugar
  • 100 grams flour
  • raspberry jam (to fill)


  1. Line the sides of the bowl with sliced cake. Heat condensed milk and egg yolks in a saucepan.
  2. Stir well to mix.
  3. In a small bowl, dissolve cornstarch in milk and add to egg mixture.
  4. Add vanilla and cook over low heat until mixture starts to thicken, stirring constantly.
  5. Pour cream mixture into bottom of bowl and let cool. Slice strawberries and arrange in the cream layer on top of the egg mixture.
  6. Prepare gelatin according to instructions.
  7. Let cool for a few minutes and pour over strawberries. Refrigerate until gelatin is set.
  8. For the next layer, cut gelatin sheets into pieces and place in a bowl with cold water to hydrate.
  9. Beat egg whites. Set aside. Whip cream and carefully add sugar when stiff peaks start to rise.
  10. Drain gelatin and microwave for 15 seconds until dissolved. Do not allow gelatin to boil.
  11. Add cream and stir to mix.
  12. Add cream to the beaten egg whites.
  13. Pour over the gelatin layer.
  14. To serve, garnish with strawberries, if desired.
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