This vintage dessert will be welcome at any picnic or potluck. Maraschino cherries, canned pineapple chunks, and gelatin are wonderfully nostalgic ingredients everyone will love.
Dessert prepared with angel cake, fruit and whipped cream.
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
7 hrs 20 mins
Total Time:
8 hrs
Servings:
12
Yield:
1 to 10 – inch tube pan
Ingredients
1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1 ½ cups white sugar, divided
⅓ cup lemon juice
1 (10 inch) angel food cake, cut in cubes
1 (8 ounce) can pineapple chunks, drained
½ cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar
Directions
Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.
