Yield
12 to 16 servings

How to Make It

Step 1

Sprinkle powdered sugar evenly over the smooth side of each ladyfinger half. Line the bottom and sides of a 9 - inch Springform pan with ladyfingers, reserving remaining ladyfingers. Set aside.

Step 2

Soften gelatin in water; set aside. Combine pureed strawberries and sugar in a medium saucepan. Bring to a boil; add softened gelatin, stirring until well blended. Transfer to a large mixing bowl, and cool to room temperature. Chill until the consistency of unbeaten egg whites.

Step 3

Gently fold whipped cream into chilled strawberry mixture. Alternate layers of strawberry mixture and ladyfingers in prepared Springform pan, beginning and ending with strawberry mixture. Cover and chill thoroughly.

Step 4

Remove sides of Springform pan, and transfer charlotte to a chilled serving platter. Garnish with strawberry halves. Slice and serve immediately.

Oxmoor House Homestyle Recipes

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