In the tradition of rich desserts such as Charlotte russe, this one makes use of a classic combination: ladyfingers and creamy custard.
Cooking Light JUNE 1999
Coat a 6-cup soufflé dish with cooking spray. Sprinkle with 1 1/2 tablespoons sugar.
Combine strawberries and 1/4 cup sugar in a bowl; mash strawberries.
Split ladyfingers in half lengthwise. Spread jam evenly over the flat sides of the ladyfingers. Arrange enough ladyfinger halves, rounded sides down, in a single layer to line bottom of prepared dish. Line sides of dish with remaining ladyfinger halves, rounded sides outward and standing upright.
Sprinkle gelatin over water in a small bowl, and let stand 1 minute. Microwave at HIGH 1 minute or until the gelatin is dissolved. Stir in brandy. Place Crème Anglaise in a large bowl; stir in gelatin mixture. Place bowl in a larger bowl of ice water, stirring mixture occasionally until thick (do not allow gelatin mixture to set). Add mashed strawberries, stirring mixture occasionally until thick but not set. Stir in one-fourth of whipped topping. Gently fold in remaining whipped topping. Spoon mixture into prepared dish. Cover and chill 4 to 8 hours.
Place a plate upside down on top of dish; invert onto plate. Cut into wedges.
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