The "charlotte aux fraises" is a classic warm-weather French dessert.
18 oz. fresh strawberries
10 oz. ladyfingers
1/3 cup sugar
3 tbsp. strawberry or lemon syrup
1 cup crème fraîche (or, if you can't find it, try full fat Greek yogurt!)
A charlotte mold, a bundt pan, or a small, deep mixing bowl
1. Wash the strawberries in cold water and slice them into little rounds. In a small bowl, combine them with the sugar.
2. Add crème fraîche (or Greek yogurt) to the strawberry mixture and carefully mix.
3. Mix syrup into a cup of water. Dip ladyfingers in quickly, one by one, just to moisten them (careful: you don't want them to be soaking). Place the moistened ladyfingers in the mold. First, place one layer over the bottom, then position them vertically all around the sides of the bowl. Make sure they fit snugly together.
4. Pour half the creamy strawberry mixture on top of the biscuit layer. Add another layer of moistened ladyfingers, nicely fit together. Pour in the rest of the mixture and cover again with ladyfingers.
5. Cover with a small plate the size of the bowl and press lightly. Let chill in the refrigerator for at least 3 hours. To serve, invert the charlotte over a plate and carefully remove mold. Decorate the top with fresh strawberries, whipped cream, or whatever you like!
Translated from the original French recipe at CuisineAZ