I've made this many times - it's delicious!
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
2 packages sponge-type ladyfingers (24 ladyfingers, split)
Sliced strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger
STRAWBERRY CHARLOTTE RUSSE
INGREDIENTS:
2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
2 packages sponge-type ladyfingers (24 ladyfingers, split)
Sliced strawberries for topping
DIRECTIONS:
1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.
Adapted from Baker Boulanger