Strawberry Charlotte - cooking recipe

Ingredients

2 lbs fresh strawberries
2/3 cup sugar
8 egg yolks
2 1/2 cups whipping cream
ladyfinger

Preparation

Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry puree using a blender. Chill the puree.
Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
Beat the cream.
Line the sides of a cylindrical mold with ladyfingers.
Fold the chilled strawberry puree into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
Cover with wraxed paper and refrigerate for 8 hours.
Reverse dessert into a serving dish. Decorate with fresh strawberries.