STRAWBERRY CHIFFON DESSERT
1/12 cups firmly packed sweetened flaked coconut
½ cup sliced almonds, finely chopped
2 T Sugar
3 T butter, melted
1 egg white
1 cup sugar, divided
4 cups finely chopped fresh strawberries, divided
½ cup confectioners; sugar
1 T fresh lemon juice
2 cups heavy whipping cream
Garnish fresh strawberries
Preheat oven to 325
Combine coconut, almonds, sugar. Add butter, stirring to combine well. Press coconut mixture into bottom of 10 inch spring form pan. Bake for 15 minutes, or until golden.
Remove from oven and cool completely.
TO PREPARE FILLING AND TOPPING
In medium bowl, beat egg white at high speed with electric mixer until foamy. Gradually add ½ cup sugar, beating until soft peaks form. Add 1 cup strawberries, confectioners’ sugar and lemon juice. Beat until stiff peaks form, about 4 minutes.
In medium bowl, beat cream at high speed with electric mixer until soft peaks form. Gradually add remaining ½ cup sugar, beating until stiff peaks form.
Layer whipped cream on prepared crust. Top with remaining 3
cups strawberries. Spoon prepared filling on top of strawberries. Freeze/Chill until firm but not frozen