White Chocolate Charlotte with Strawberries

from Chocolate and the Art of Low-Fat Desserts

Tangy fruit may be the best partner of all for white chocolate. Let strawberries step aside for whatever is sensational in the market: sliced peaches or nectarines, raspberries or blackberries, or a combination.

Serves 10 to 12.
WORK TIME: 1HOUR 15 MINUTES
BAKE TIME: 20-15 MINUTES
CHILL TIME: AT LEAST 5 HOURS

INGREDIENTS:
14 LARGE RIPE STRAWBERRIES OR 2 PINTS SMALL BERRIES
LADYFINGER CHARLOTTE LINER, BAKED AND COOLED
4 TO 5 TABLSPOONS RUM
4-1/2 CUPS WHITE CHOCOLATE MOUSSE
1 TABLESPOON POWDERED SUGAR

NUTRITION INFORMATION
CALORIES PER SERVING: 265
FAT: 9 G
% CALORIES FROM FAT: 31%
PROTEIN: 6 G
CARBOHYDRATES: 38.8 G
CHOLESTEROL: 75.6 MG

1. Rinse and hull the strawberries and spread out to dry on a clean dishtowel until needed
2. Use the pastry brush to moisten the ladyfingers with the rum. Turn the pan on its side (ladyfingers should fit tightly enough to keep them form falling) and roll it along the counter as you brush the interior. Set the batter looking layer aside. Moisten the top of the other layer and fit it into the bottom of the pan, moist side up, trimming if necessary. Reserve remaining liquor.
3. Place largest berries with pointed ends facing up in the bottom of the lined pan. Fit them as close together as possible. Reserve reaming berries.
4. Make the White Chocolate Mousse. Pour it over the berries. If the mousse does not fill the mold nearly to the top (leaving just enough room to fit the second ladyfinger layer) fill in the mold with additional berries as follows: Cut large berries into quarters, turn pieces upside down, and push them into the mousse wherever you can between the first layer of berries; turn small berries upside down and push them into the mousse whole. When mold is nearly filled, moisten the back of the reserves ladyfinger layer and place it on top of the mousse, moistened side down, trimming to fit snugly, if necessary. Cover or place in closed container and refrigerate for at least 5 hours. Dessert may be covered and refrigerated for up to 1 day.
5. To serve. Remove sides of pan and transfer dessert to a saving dish. Place and extra berry or two on top if desired. Sieve a little powdered sugar over the top.

© 1994 by Alice Medrich