-
1
Line bottom of a 9- or 9 1/2-inch tart pan with a removable bottom or a 9-inch springform pan with parchment paper; set aside.
-
2
In a blender or food processor, blend or process the 3 cups strawberries until smooth.
-
3
Measure 1 3/4 cups of the pureed strawberries (puree additional strawberries if needed to measure 1 3/4 cups).
-
4
In a medium saucepan, combine sugar (if using) and gelatin.
-
5
Stir in the pureed strawberries; let stand for 5 minutes to soften gelatin.
-
6
Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
-
7
Gradually stir about half of the gelatin mixture into the egg whites.
-
8
Return all of the mixture to the saucepan.
-
9
Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened.
-
10
Do not boil.
-
11
Strain mixture into a medium bowl.
-
12
Stir in sugar substitute (if using).
-
13
Chill for 1 1/2 to 2 hours or just until the mixture mounds when dropped from a spoon, stirring occasionally.
-
14
Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of prepared pan.
-
15
Arrange the remaining split ladyfingers in bottom of pan (ladyfingers may not completely cover bottom of pan).
-
16
Slowly drizzle the orange juice over the ladyfingers.
-
17
Fold whipped topping into strawberry mixture; spread into the ladyfinger-lined pan.
-
18
Cover and chill about 2 hours or until set.
-
19
To serve, if desired, garnish with additional berries and mint leaves.
