Nutrition per serving may change if servings are adjusted.
3 cups fresh strawberries, plus more for garnish
¼ cup sugar
1 (.25 ounce) envelope unflavored gelatin
3 large egg whites, lightly beaten
1 (3 ounce) package ladyfingers, split
2 tablespoons orange juice
½ (8 ounce) container frozen light whipped dessert topping, thawed (about 1- ⅔ cups), plus more for garnish
Place strawberries in a blender or food processor. Cover; blend or process until smooth. Measure the strawberries (you should have about 1¾ cups).
In a medium saucepan, combine sugar and gelatin. Stir in the blended strawberries. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
Gradually stir about half of the gelatin mixture into the egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened. Do not boil. Pour into a mixing bowl. Chill in the refrigerator about 30 minutes or just until the mixture mounds when dropped from a spoon, stirring occasionally.
Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of a 9- or 9- ½-inch tart pan with a removable bottom or a 9-inch springform pan. Arrange the remaining split ladyfingers in the bottom of the pan. Slowly drizzle the orange juice over the ladyfingers.
Fold whipped topping into strawberry mixture; spoon into the ladyfinger-lined pan. Cover and chill in the refrigerator for at least 2 hours or until set. If desired, garnish with additional whipped topping and strawberries.
Tips: To Make Ahead: Prepare as directed. Cover and chill in the refrigerator for up to 24 hours. Garnish just before serving.
To make strawberry fan for garnish, place a strawberry on a cutting board with the pointed end facing you. Using a paring knife, make 4 or 5 lengthwise cuts from the pointed end not quite to the stem end. Fan the slices apart slightly, being careful to keep all slices attached to the cap.