Ingredients
- 4 pkgs. lady fingers, unfilled
- 1/4 c. brandy or rum
- 2 c. fresh sliced strawberries
- 2/3 c. granulated vanilla sugar
- 3 1/2 c. heavy whipping cream
- 1/4 cup powdered vanilla sugar
- Whole strawberries, powdered for garnish
Directions
Use a 9" or 10" springform pan. Separate the lady fingersand set aside. Pour the brandy or rum into a dish. Slice the strawberries and sprinkle with the 2/3 cup granulated sugar and mix well. Whip the cream until soft peaks form. Add powdered vanilla sugar and whip until stiff, being careful not to overbeat. Sprinkle the ladyfingers lightly with the brandy to just moisten. Line the bottom of the pan with the ladyfingers, curved side down, arranging them close together. Spread 1/3 of the whipped cream over the ladyfingers. Cover with 1/2 of the strawberries. Add another layer of dipped ladyfingers. Spread another 1/3 of the cream on top and spread the remaining strawberries over the cream. Top with another layer of ladyfingers. Refrigerate for 8 hours or overnight. Place a serving platter over the pan. Invert the pan and gently slide off the Charlotte. Top charlotte with the remaining whipped cream and garnish with whole strawberries, refrigerate for at least 3 hours or overnight before serving.
- Vanilla Sugar: Place 1 or 2 whole vanilla beans with 2-3 cups confectioners' or granulated sugar into a jar with a tight-fitting lid. Let stand 3 days. Use sugar as needed. The vanilla beans will last 6-7 months.
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Submitted 4/17/06.
Source:
Submitted By: l mandrake
Strawberry Charlotte