Julia Child's Charlotte Malakoff Aux Fraises
- Ready In:
- 6hrs 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 quart fresh strawberries
- 1⁄3 cup orange liqueur
- 2⁄3 cup water
- 24 single ladyfingers
- 1⁄2 lb softened unsalted butter
- 1 cup sugar
- 1⁄2 cup orange liqueur
- 1⁄4 teaspoon almond extract
- 1 1⁄3 cups pulverized almonds
- 2 cups chilled whipping cream
directions
- Hull the strawberries. Wash them quickly if necessary, and set on a cake rack to drain thoroughly.
- Line the bottom of a 2-quart cylindrical mode with a round of unbuttered waxed paper.
- Pour orange liqueur and water into a soup plate. Dip in the ladyfingers, one by one, and drain on rack. Line sides of mold with ladyfingers. Reserve the remaining dipped ladyfingers.
- Cream butter and sugar together for 3 to 4 minutes, until pale and fluffy. Beat in orange liqueur and almond extract. Continue beating for several minutes until sugar is completely dissolved. Beat in the almonds.
- Whip the cream until the beater, drawn across the top of the cream, leaves light traces. Fold the cream into the almond and butter mixture.
- Turn a third of the almond cream into the lined mold. Arrange over it a layer of strawberries, heads down. Cover them with a layer of ladyfingers. Repeat with another layer of almond cream, strawberries, and ladyfingers. Fill the mold with the rest of the almond cream and a layer of ladyfingers if there are any left. Trim off ladyfingers around edge of mold, and press the trimmed off bits into the top of the cream. Cover mold with a round of buttered waxed paper , set a saucer over the paper, and place a 1 lb. weight on it. (I used cans of beans.) Refrigerate for 6 hours or overnight. The butter must be chilled firm, so the dessert will not collapse when unmolded.
- When ready to serve, remove the waxed paper. Run a knife around the inside of the mold, and reverse dessert on a chilled serving platter. Peel waxed paper from top, and refrigerate dessert until serving time. Decorate with strawberries an accompany with whipped cream or strawberry sauce.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!