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1
Line bottom and sides of 5-cup souffle dish with waxed paper.
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2
Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
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3
Bring water and 1/2 cup sugar to boil in heavy medium saucepan.
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4
Remove from heat; stir in 6 T liqueur.
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5
Cool.
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6
Combine 1 T liqueur and gelatin in small bowl.
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7
Whisk yolks and 3 T sugar to blend in medium bowl.
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8
Bring 1/2 cup cream to boil in heavy small saucepan.
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9
Remove from heat; whisk into egg mixture.
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10
Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
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11
Remove from heat, add gelatin and stir until dissolved.
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12
Transfer custard to bowl; cool slightly.
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13
Puree thawed strawberries in processor.
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14
Pour 1/2 cup pureed strawberries into custard.
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15
Let stand until cool, but not set, about 15 minutes.
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16
Whip 1 cup cream in large bowl until medium peaks form.
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17
Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
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18
Trim about 15 biscuits to 2-inch lengths.
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19
Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
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20
Spoon mousse into biscuit-lined dish.
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21
Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
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22
Stir 3 T sugar into berry puree for sauce.
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23
Cover charlotte and sauce separately and refrigerate overnight.
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24
Unmold charlotte onto platter.
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25
Remove waxed paper.
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26
Garnish with additional strawberries.
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27
Serve with sauce.
