Cooking Wright

Angel Bavarian with Strawberries


2 envelopes unflavored gelatin
1/2 c milk
3 eggs
2 1/2 c milk
1 1/2 c sugar
1/4 tsp salt
1 T vanilla
1 pint whipping cream
1 angle food cake
1 quart fresh strawberries, sliced (you could add any berries you wished)
Sugar to taste


Dissolve gelatin in 1/2 c milk and set aside. Separate eggs. Combine the yolks, 2 1/2 c milk, 1 1/2 c sugar and salt in the top of a double boiler to make a custard. Cook mixture about 15 minutes or until slightly thickened, stirring constantly. Remove from the heat. Stir in gelatin mixture and vanilla. Let cool.

Whip cream. In a separate bowl beat egg whites until stiff. Fold cooled custard into cream and then into egg whites. Break the angel food cake into egg sized pieces in a 9x14 inch pan or large springform pan. Pour custard mixture gently over broken cake. Refrigerate overnight or at least 12 hrs until set.

Just before serving, slice the strawberries and sprinkle with sugar. Cut dessert into individual squares and spoon strawberries over top. Alternatively you can scoop out of pan in big sections and place in a clear bowl layering fruit in between and on top - which appears beautiful!

Serves about 12.

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