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1
Chill 10-inch bread tin mold in freezer.
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2
Cut trimmed cakes in 1/2 to get 4 layers.
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3
Soak papaya with lime juice.
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4
In large saucepan, heat together cold water, food coloring, sugar, 2 ounces rum and crystallized ginger for 10 minutes.
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5
Bring to a boil and stir in lime peel; cook 3 more minutes.
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6
Remove peel and discard.
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7
Add 2 tablespoons of this syrup to gelatin/rum mixture and mix well.
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8
Return all to pot, making sure gelatin is thoroughly dissolved.
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9
When mixture cools slightly, pour into chilled mold up to 1-inch deep.
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10
Place over bowl of crushed ice in freezer to set.
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11
Remove mold from freezer and add another layer of jelly, tilting mold to coat evenly.
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12
Fit 1 cake layer, cut 1-inch smaller than mold, into mold then sprinkle with 1 tablespoon rum.
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13
Top cake layer with 1/3 of whipped cream, then add papaya, another cake layer, another tablespoon rum, sliced lime, then 1/3 more cream.
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14
Place strawberries, round side out, on top of gelatin around cake layer and place remaining berries on top of cream.
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15
Pour remaining gelatin along sides of mold over strawberries, then put on last cake layer and spread remaining cream on top.
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16
Chill in refrigerator for at least 4 hours or overnight.
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17
To unmold: very carefully run a blunt edged knife around inside of mold.
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18
Dip mold in bowl of hot water for 6 seconds to loosen.
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19
Invert onto serving dish and garnish with extra whipping cream, if desired.
