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1 large angel food cake or large pound cake
For the custard:
1 (8-ounce) package pareve tofutti cream cheese, softened
1 (14 ounces) can cream of coconut (not coconut milk)
1 container of pareve whipping cream, whipped
For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry kosher gelatin
1 cup water
2 cups fresh strawberries, cut in ½ (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Directions
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together tofutti cream cheese, cream of coconut, and pareve whipped cream in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and kosher gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
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Wow, that sounds wonderful! amd the plates ain’t bad either
– - keep up the great work!
Where do you find Parve whipping cream? I can find parve cream that I use to make icecream and bake with but it will not whip.
You can find pareve whipping cream at most Jewish markets. On the east coast it is made by Rich’s and is called Richwhip, non-dairy whipped topping. Another company mimicream makes one that is available in whole foods markets and it is made from the extracts from nuts instead of hydrogenated oils. We hope to try it soon and let you know how it works.
this dessert looks amazing and i want to try it. what is strawberry gelatin? i know plain gelatin. also cream of coconut where do u get that from? thank you
In saying strawberry gelatin, we just mean strawberry jello. Cream of coconut with a reliable hechsher can be found in most grocery stores, frequently in the alcohol section.