Neapolitan Sixty

Average: 5 (1 vote)
30 minutes 8 Servings Print RecipeEmail Recipe


1 envelope unflavored gelatin
  noncaloric sweetener to equal 1/2 cup sugar
1 1⁄2cupwater
4 egg whites
1⁄2teaspoonlemon peel (grated)
2tablespoonlemon juice
1⁄2ounceunsweetened chocolate (melted and cooled - 1/2 square)
2tablespoonmaraschino cherries (finely chopped)
  red food coloring


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.


Preparation time does not include chilling time.

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