Ingredients:
1/4 cup unsalted butter, melted ( 1/2 stick)
1 cup graham cracker crumbs
1/4 cup sugar
1 1/4 cups shredded coconut
4 eggs
1 cup sugar
1 quart heavy cream
1/2 ounce unflavored gelatin ( 2 T.)
1/3 cup water
1/2 cup amaretto liqueur
1/8 teaspoon almond extract
1 cup heavy cream
10 -12 strawberries
4 tablespoons confectioners’ sugar
Directions:
Preheat oven to 300 degrees.
Grease bottom of 10 inch springform pan.
Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
Evenly distribute coconut on baking sheet.
Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
Beat whipping cream until soft peaks form.
Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
Fold in whipping cream and blend thoroughly.
Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
Loosen sides before serving and sprinkle with reserved coconut.
Whip remaining cream with sugar.
Garnish each slice with a dollop of whipped cream and a strawberry.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.