Sunday, September 30, 2007
No news today, just dessert. This is a Charlote aux Fraises made by me. Very tasty and attractive and dead easy. It's a recipe that I learned from my über-French mother-in-law.
Lots of people put recipes in their blogs, so why not me?
Here we go (or "allons-y", if you want to be all authentic).
1.Package of Boudiors or Cuillers cookies (I think they are "ladyfingers" in English
3.Whipped cream or Dream Whip
4.Sprinkles (optional, but fun)
5.Large, pretty glass bowl (also not required, but highly recommended)
Strain the defrosted berries and reserve the juice. Put aside several uncrushed berries for a garnish.
Mix up your Dream Whip, if that's what you have. (Actual whipped cream is the only thing my MIL would ever use, but in Africa, we take what we can get.) Mix the strawberries into the cream. Do this in a mixing bowl, NOT your fancy glass one.
Next, dip the cookies one by one into the juice. Just a quick dip, or they'll get too soggy. Use some of the cookies to line the glass bowl. You won't need all of them at this point, maybe about half.
Spread a layer of the cream mixture over the cookies. Dip the rest of the cookies and lay them in a layer on top of the cream. Add the rest of the cream, filling the bowl.
Garnish with berries and sprinkles. Leave in the fridge for at least three hours. Longer is even better.