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Strawberry-Orange Charlotte Recipe
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Strawberry-Orange Charlotte

2 envelopes unflavored gelatin
3/4 C. orange juice
4 egg yolks
1 1/2 C. nonfat milk
1 14 oz. can sweetened condensed milk
1 10-ounce package frozen strawberries in heavy syrup, thawed
1/3 C. strawberry preserves
1/4 C. orange-flavored liqueur
3 T. cornstarch
1/4 C. water
Two 3- to 4 1/2-oz. packages ladyfingers
2 C. whipping cream (divided)
1 T. powdered sugar
Strawberries for garnish

In a 3-quart saucepan, sprinkle gelatin evenly over orange juice; let stand 1 minute. Cook over medium heat until gelatin dissolves, stirring frequently.

In a small bowl, with wire whisk, beat egg yolks, milk and sweetened condensed milk until blended. Gradually beat egg-yolk mixture into gelatin mixture. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon well, about 15 minutes (mixture should be about 170 to 175░F. Do not boil or it will curdle).

Pour custard mixture into large bowl; cover and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1 1/2 hours.

Meanwhile, in a food processor or blender, blend strawberries with their syrup and strawberry preserves until smooth. Pour mixture into a 2-quart saucepan; stir in liqueur, cornstarch, and╝cup water. Cook over medium-high heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Remove from heat.

Line a 9 x 3 inch springform pan with ladyfingers (sides and bottom, creating a crust). Brush bottom layer of ladyfingers with 1/4 C. of the warm strawberry mixture. (Reserve any remaining ladyfingers for another use.) Cover pan with plastic wrap; set aside.

Pour remaining strawberry mixture into a bowl; refrigerate until cool, stirring occasionally.

Beat 1 1/2 cups whipping cream until stiff peaks form. With a rubber spatula or wire whisk, fold whipped cream into custard mixture.

Spoon half the custard mixture over the ladyfingers in the springform pan. Spoon 2/3 cup strawberry mixture over custard layer.

Add remaining custard mixture. Drop heaping spoonfuls of remaining strawberry mixture on top of custard. Using metal spatula or knife, swirl mixtures together to create marbled design.

Refrigerate until firm, at least 4 hours or overnight. When ready to serve, carefully remove side of springform pan from charlotte; place charlotte on cake plate or stand.

Beat remaining 1/2 C. whipping cream with the powdered sugar until stiff peaks form. Spoon into decorating bag with medium star tube; pipe design around top edge of charlotte.

Cut strawberries into halves; use to garnish.

Makes 14 servings.


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