Strawberry Malakoff

• 6 oz. ladyfingers
• 1 c. plus 2 Tbsp. butter (room temperature)
• 1/2 c. sugar
• 1 1/4 c. ground almonds
• 1 c. heavy cream
• 1 1/4 pt. fresh strawberries, sliced and divided

1. Butter a 5-cup Charlotte mold or bowl.
2. Cut waxed paper to fit the mold bottom; butter the paper.
3. Line bottom and sides of mold with ladyfingers, cutting the ladyfingers to make a tight fit.
4. In a mixing bowl, cream butter and sugar until fluffy.
5. Stir in almonds.
6. Whip heavy cream until soft peaks form; stir into almond mixture.
7. Fold in 1 pint strawberries.
8. Mound mixture into prepared mold.
9. Cover with plastic wrap and refrigerate overnight or until set.
10. When ready to serve, run a knife around side of the mold; invert onto serving dish.
11. Carefully remove mold and paper. Garnish with remaining strawberries and serve immediately.

ladyfingers, butter, sugar, ground almonds, heavy cream, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343167 (may not work)