Apricot Bavarian

This dessert is a total throwback. My mother used to make it EVERY Christmas and sometimes at Easter, if we were lucky. If made correctly, its lovely, smooth and sweet. Its a disaster if you screw it up though so follow the recipe exactly...

This is from the 1965 Better Homes and Garden New Cook Book, but my mother would reserve 1/2 the whipped cream and top it so it was 3 layers rather than the original two:

My mom usually doubled the recipe (we are 8...)

1 cup sugar
2 envelopes unflavored gelatin
dash salt
24 oz apricot nectar
1/3 cup lemon juice (reconsitituted, not fresh)
1 egg white
1/2 cup whipping cream (whipped with 1tsp. sugar)

Thoroughly mix sugar, gelatin, and salt. Heat 12oz of the apricot nectar to just boiling; add to gelatin, stir to dissolve. Add remaining nectar and lemon juice. Pour 3/4 cup of mixture into a 1 1/2 quart mold or glass serving dish. Chill until firm.
Cool reserved mixture to room temperature; add egg white. Chill until partially set, then beat until light and fluffy. GENTLY Fold in about 1/2 the whipped cream and pour over first gelatin layer. Top with remaining whipped cream.
Chill serve as is or with fresh berries. Makes an excellent, decadent brunch or breakfast food.