Ingredients
2 envelopes unflavored gelatin
2 cups purple grape juice, divided
2/3 cup grape jam
2 cups fresh strawberries, pureed
2 tablespoons orange juice
2 cups heavy cream, whipped
16 whole ladyfingers, split
Additional whipped cream and strawberries for garnish
Method
Sprinkle the unflavored gelatin over 1 cup of the grape juice in a medium saucepan and let it sit for 1 minute to soften. Warm the mixture over low heat, stirring until the gelatin is completely dissolved, about 5 minutes. Stir in the grape jam until the mixture is smooth.
Transfer the gelatin and jam mixture to a large bowl. Add the remaining 1 cup of grape juice, the pureed strawberries, and the orange juice. Stir to combine evenly.
Place the bowl in the refrigerator and chill the mixture, stirring occasionally, until it thickens enough to mound slightly when dropped from a spoon.
Gently fold the whipped heavy cream into the chilled fruit and gelatin mixture until fully incorporated. Line a 9-inch springform pan with the split ladyfingers, then pour the mixture into the pan and smooth the top. Cover and chill for several hours or overnight to set completely.
When ready to serve, release the springform pan and transfer the dessert to a serving plate if desired. Garnish with additional whipped cream and fresh strawberries. This recipe yields about 10 to 12 servings.