| Carlota de Fresas (Strawberry Charlotte) (Mexico) Makes 6 servings 30 ladyfingers 1 (14-1/2 ounce) can sweetened condensed milk 1/4 cup lemon juice 2 teaspoons grated lemon zest 2 cups strawberries, sliced 2 cups whipping cream 5 tablespoons confectioners sugar Whole strawberries for garnish Butter a 9 by 5-inch loaf pan. Line the bottom and sides of the pan with the ladyfingers, reserving 6 for the top. Beat together the milk, lemon juice, and zest. Add the strawberries. Whip 1 cup of the cream. Fold it into the milk-strawberry mixture. Spoon into the ladyfinger-lined pan. Cover with the remaining ladyfingers. Chill for several hours or overnight. To serve, loosen the edges of the Charlotte with a knife and invert on to a platter. Whip the remaining 1 cup of the cream. Add the confectioners sugar and beat until mixed. Spread over the Charlotte and garnish with the whole strawberries. |