Strawberry Charlotte

1. 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.

2. 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.

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.