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"From Sandi's Recipe File"

Recipe Source: Summer Sizzle from Tetra Pak Cakes & Cheesecakes Recipe File Serving Size: 8 - 10 servings Have this recipe emailed to you!

Strawberry Bavarian Cream Cake Amount Ingredient 2 tablespoons granulated sugar 24 ladyfingers 1 tablespoon orange brandy liquor 2 cups fresh strawberries, plus extras for decoration 2 tablespoons granulated sugar 2 packages unflavored gelatin 1/2 cup water 250 ml (8 ounces) strawberry or strawberry-kiwi cocktail in Tetra Pak packaging 250 ml (8 ounces) strawberry shake in Tatra Pak packaging 1 cup whipping cream 2 tablespoons icing sugar   Cooking spray

Preparation Instructions:

1. Spray souffle dish with cooking spray. Sprinkle with sugar. Discard any loose sugar.

2. Brush ladyfingers with orange brandy. Line souffle dish with the cookies so that the bottom is covered and they are standing upright on the sides. Set aside.

3. In a medium bowl crush the strawberries and sugar together. Set aside.

4. Sprinkle the gelatin over the 1/2 cup water. Set aside.

5. Heat the strawberry cocktail until boiling. Pour the hot juice into the gelatin mixture and stir until dissolved. Remove from heat.

6. Pour the strawberry shake into the gelatin mixture and cool by placing the bowl in a larger bowl of ice. Stir occasionally until the mixture is thick. Do not let it set.

7. Beat the whipping cream and icing sugar together.

8. When the strawberry/gelatin mixture is thick stir in the crushed strawberries.

9. Fold in the whipped cream.

10. Pour into the souffle dish and refrigerate until set (approximately 4 - 6 hours).

11. When set, remove from fridge and trim any extra cookie away so when you unmould the dessert it will sit flatly on the plate.

12. Unmould onto a serving dish and serve with fresh strawberries.

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