Neapolitan Sixty

Bette's Junket, 1965

30 minutes — 8 Servings

Ingredients

1⁄4	cup	sugar
1		envelope unflavored gelatin
1⁄4	teaspoon	salt
		noncaloric sweetener to equal 1/2 cup sugar
1 1⁄2	cup	water
4		egg whites
1⁄2	teaspoon	vanilla
1⁄2	teaspoon	lemon peel (grated)
2	tablespoon	lemon juice
1⁄2	ounce	unsweetened chocolate (melted and cooled - 1/2 square)
2	tablespoon	maraschino cherries (finely chopped)
		red food coloring

Instructions

Combine sugar, gelatin, salt, sweetener, and water; heat and stir over low heat till gelatin dissolves. Chill till partially set. Add egg whites and vanilla; beat to soft peaks. Divide in thirds.

Lemon Layer: To one part, fold in lemon peel and juice; spoon into 8.5x4.5x2.5-inch loaf pan. Chill till almost set. (Keep rest of mixture at room temperature).

Chip-chocolate Layer: Quickly blend chocolate into second part of gelatin mixture; spoon over lemon. Chill till almost set.

Cherry Layer: Fold cherries and few drops red food coloring into remaining gelatin; spoon over chocolate. Chill firm. Trim with cherries, if desired.

Notes

Preparation time does not include chilling time.