Strawberry Charlotte

Fresh strawberries, whipped cream and sponge cake, is there anything better? Makes a good presentation, too.

• Ready In: 35 mins
• Serves: 12-16

Ingredients

•  sifted powdered sugar
• 32  ladyfingers, split lengthwise
• 2  tablespoons unflavored gelatin
• 1⁄4 cup water
• 1  quart fresh strawberries, washed, hulled and pureed
• 1  cup sugar
• 2  cups  whipping cream, whipped with
• 1⁄2 cup sugar
•  additional fresh strawberries, washed and halved

Directions

1. Sprinkle powdered sugar evenly over the smooth side of each ladyfinger half.
2. Line the bottom and sides of a 9-inch springform pan with ladyfingers, reserving remaining ladyfingers.
3. Set aside.
4. Soften gelatin in water; set aside.
5. Combine pureed strawberries and sugar in a medium saucepan.
6. Bring to a boil; add softened gelatin, stirring until well blended.
7. Transfer to a large mixing bowl, and cool to room temperature.
8. Chill until the consistency of unbeaten egg whites.
9. Gently fold whipped cream into chilled strawberry mixture.
10. Alternate layers of strawberry mixture and lady fingers in prepared springform pan, beginning and ending with strawberry mixture.
11. Cover and chill thoroughly.
12. Remove sides of springform pan, and transfer charlotte to a chilled serving platter.
13. Garnish with strawberry halves.
14. Slice and serve immediately.