- 2 eggs, yolks and whites separated
- 14 ounces [420 mL] sweetened condensed milk
- 1/4 cup [60 mL] lemon juice
- 2 cups [500 mL] freshly halved strawberries or drained thawed frozen strawberries
- 1/3 cup [75 g] butter, melted
- 1 1/2 cups [375 mL] Graham, other plain cookie or cake crumbs
- 1/4 cup [60 mL] fine sugar
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- Using an electric beater, beat egg yolks beating in sweetened condensed milk until thick, before mixing in lemon juice; reserve.
- Using a spatula, fold 1 cup [250 mL] of strawberries into mixture.
- Into a clean bowl, mix together melted butter and cookie or cake crumbs.
- Press crumbs mixture over the bottom and up sides of a springform cake pan.
- Whip together egg whites and fine sugar until stiff.
- Fold beaten egg whites into reserved egg yolks mixture.
- Still using a spatula, fold remaining strawberries, a little at a time, into mixture.
- Delicately spoon strawberry mixture into prepared pan.
- Refrigerate overnight; unmold, and serve.
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