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Entered for ZWT. Found on www.slovakcooking.com. This reminds me of all the birthday angel food cakes MDM used to make - this mousse-frosting is easy on the waistline, but delightfully fresh. In Slovakia, this would top doughnuts. If you want a chemistry project, the Vauquelin method would heat the stiffened foam in the microwave at 360K for 4 seconds; as a result, the foam would set, allowing a clean slice that won't cave in. If you have a bumper crop of strawberries, you can be a mad scientist!
- Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
- Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).