- 2/3 cup whipping cream
- 1/2 tsp. almond or vanilla extract
- 2 cups fresh strawberries
- 1/2 cup baker's sugar
- 3 pasteurized egg whites (or, alternatively, 6 tsp. powdered egg white reconstituted with 6 Tbsp. warm water)
- 8 almond rusks or biscotti, crushed (optional)
Combine whipping cream and almond or vanilla extract, then chill for 15 minutes (or more) in the refrigerator.
Mash or blend strawberries into a purée. Whip together the strawberry purée and egg whites until light and frothy, gradually adding baker's sugar (note: the mixture will triple in volume).
Whip the chilled cream until stiff peaks form. Gently fold whipped cream into the strawberry purée mixture.
Pour into dessert bowls or glasses, garnish with fresh strawberries, and serve immediately (can be refrigerated for up to two hours).
Alternatively: line a decorative mold with plastic wrap. Pour mixture into mold, top with a layer of almond biscotti crumbs, cover with plastic wrap, and freeze for three hours or overnight. Unmold and slice into individual servings.
Yield: 8 servings.
Safety note: Due to the rare but real risk of salmonella poisoning, desserts with uncooked egg whites should not be served to young children, the elderly, or anyone with a compromised immune system. If you doubt the safety of your fresh eggs, use pasteurized egg whites or egg white powder (2 tsp. powdered egg white powder mixed with 2 Tbsp. warm water for each egg white in recipe).
