Line
bottom and side of 9 x 3-inch springform pan with ladyfinger halves,
split sides up; set aside. Place 2 cups of the sliced strawberries and
1/3 cup of the sugar in blender or food processor. Process on high until
pureed.
In small saucepan sprinkle gelatin over cold water. Let stand 1
minute to soften. Stir constantly over medium heat until gelatin is
dissolved. Add remaining 1/3 cup sugar. Continue stirring over medium
heat until dissolved. Remove from heat; add Amaretto. Cool to lukewarm.
In large mixing bowl whip cream until soft peaks just begin to form.
Continue mixing while adding gelatin mixture in thin stream, whipping
until stiff peaks form. Fold in strawberry puree and remaining 2 cups
sliced strawberries. Spoon into ladyfinger-lined pan. Top with
additional ladyfinger halves, split sides down. Cover and refrigerate
several hours or overnight.
Remove side of pan. Garnish with Amaretto
Whipped Cream and additional fresh strawberries just before serving.
10 to 12 servings
Amaretto Whipped Cream: In
small mixing bowl whip 1/2 cup heavy or whipping cream, 2 tablespoons
unsifted confectioners' sugar, 1 tablespoon Amaretto and 1/4 teaspoon
vanilla extract until stiff peaks form.
