1 tablespoon unflavored gelatine powder dissolved in 1 cup water
1 1/2 cups fresh whipped cream
8 fresh halved strawberries
1 cup toasted, sliced almonds
Cake: Cover the bottom of a 10-inch round springform pan with wax paper. Decorate the
bottom of the mold with kiwi slices (unpeeled, 1/4 inch thick) and strawberry halves.
In a large bowl, mix yogurt, strawberries, grated orange and lemon peels, and
lemon juice until very creamy.
In a separate bowl, beat together the eggs and the granulated sugar until very
In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier.
Combine the ingredients in the first and second bowls, and add the whipped cream.
Fold the third bowl of ingredients gently into the mixture.
Immediately fill the mold to half an inch from the top. Cover the mixture with
a layer 1/2 inch thick of sponge cake. Refrigerate overnight.
Garnish: Unmold the cake. The kiwi should be on top. Use a light pastry brush
to glaze top of cake with gelatine mixture. Decorate the top of the cake with a "rosette"
of whipped cream on each slice of kiwi fruit and top with a half strawberry. Lay
toasted, sliced almonds around the base of the cake.
Cut cake into 16 slices. Serve very cold.
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