Strawberry Malakoff - cooking recipe

Ingredients

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

Preparation

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