Ingredients

• 28 to 30 - Sponge finger biscuits
• 3 tbsp - Strawberry jam
• 6 - Eggs, separated
• 1/2 cup - Castor sugar
• 2.5 cups - Evaporated milk
• 1 tsp - Vanilla essence
• 480 gms - Sliced strawberries
• 4 tbsp - Castor sugar
• 2 tbsp - Gelatin soaked in 1/2 cup hot water
• 4 cups - Whipped double cream
• For garnishing:
• 2 cups - Whipped double cream
• 480 gms - Whole strawberries
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How to Make Strawberry Charlotte

• Brush the sides if finger biscuits with jam.
• Line the inside of a 22 x 8 cm. round spring form cake tin with sponge finger biscuits, joining the edges together. Keep aside.
• In a large bowl, cream the egg yolks and 1/2 cup castor sugar with a wooden spoon until fluffy.
• Add the evaporated milk and vanilla essence.  Put the mixture into a saucepan and stir over low heat till it thickens. Do not boil.
• Remove from fire and strain the custard into a large bowl. Cool.
• In another bowl, arrange the slices strawberries and sprinkle with 4 tbsp. castor sugar.
• Leave for 10 mins.
• Over a pan of simmering water, place bowl of soaked gelatin. Stir till gelatin is dissolved. 
• Add to the strained custard. Mix well. Refrigerate till semi-set.
• Whip the egg whites till stiff.
• When the custard is semi-set, fold in the sliced strawberries, whipped egg whites and 4 cups whipped cream.
• Spoon the mixture into the biscuit lined mould.  Refrigerate. Leave to set for at least 6 hours.
• 10 mins before serving, remove the charlotte from the cake tin on the serving dish.
• Tie a broad ribbon around the charlotte.
• Decorate with 2 cups whipped cream and whole strawberries.
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