Yield: 1 Servings
|5 ounces||Packaged ladyfingers|
|½ cup||(8 Tbsp.) unsalted butter,|
|\N \N||Room temperature|
|1 cup||Plus 1 Tbsp. powdered sugar|
|1½ cup||Ground walnuts (I use|
|2½ cup||Whipping cream, chilled|
|2 pints||Small strawberries|
Line sides and bottom of buttered 8-inch springform pan with lady fingers, rounded side out. Brush with 6 Tbsp. Kahlua. Set aside. In bowl, beat butter and 1 cup powdered sugar until light and fluffy.
Gradually beat in ½ cup Kahlua. Stir in ground walnuts. Set aside.
In separate bowl, beat 2 cups whipping cream until soft peaks form.
Fold into walnut mixture. Spread ⅓ filling over ladyfingers in bottom of pan. Set aside several good straberries for decoration.
Hull remaining berries. Gently press half of remaining berries, stem down, into filling in bottom of pan. Cover with layer of ladyfingers.
Brush ladyfingers with remaining 2 Tbsp. Kahlua. Repeat with another ⅓ filling and remaining strawberries. Spread remaining filling over top. Cover with circle of waxed paper, then a plate that fits inside springform. Weigh down with 1-pound can. Refrigerate at least 6 hours or overnight. Remove from refrigerator and remove can and plate.
Carefully peel away wased paper. Remove sides of pan and place Charlotte on serving plate. In bowl, beat remaining ½ cup whipping cream with remaining 1 Tbsp. powdered sugar until stiff. Pipe through pastry bag fitted with large star tip to decorate top. Garnish with reserved strawberries and ground nuts. Refrigerate until needed.