Julia Child’s Charlotte Malakoff Aux Fraises

READY IN: 6hrs 45mins


  • 1quartfresh strawberries
  • 13 cuporange liqueur
  • 23 cupwater
  • 24 single ladyfingers
  • 12 lb softened unsalted butter
  • 1cupsugar
  • 12 cuporange liqueur
  • 14 teaspoonalmond extract
  • 1 13 cups pulverized almonds
  • 2cups chilled whipping cream

    Serving Size: 1 (208) g

    Servings Per Recipe:8

    Calories: 786.2

    Calories from Fat 541 g 69 %

    Total Fat 60.2 g 92 %

    Saturated Fat 30.2 g 151 %

    Cholesterol 215.4 mg 71 %

    Sodium 153.8 mg 6 %

    Total Carbohydrate56.8 g 18 %

    Dietary Fiber 4.3 g 17 %

    Sugars 38.1 g 152 %

    Protein 10.3 g 20 %


  • Hull the strawberries. Wash them quickly if necessary, and set on a cake rack to drain thoroughly.
  • Line the bottom of a 2-quart cylindrical mode with a round of unbuttered waxed paper.
  • Pour orange liqueur and water into a soup plate. Dip in the ladyfingers, one by one, and drain on rack. Line sides of mold with ladyfingers. Reserve the remaining dipped ladyfingers.
  • Cream butter and sugar together for 3 to 4 minutes, until pale and fluffy. Beat in orange liqueur and almond extract. Continue beating for several minutes until sugar is completely dissolved. Beat in the almonds.
  • Whip the cream until the beater, drawn across the top of the cream, leaves light traces. Fold the cream into the almond and butter mixture.
  • Turn a third of the almond cream into the lined mold. Arrange over it a layer of strawberries, heads down. Cover them with a layer of ladyfingers. Repeat with another layer of almond cream, strawberries, and ladyfingers. Fill the mold with the rest of the almond cream and a layer of ladyfingers if there are any left. Trim off ladyfingers around edge of mold, and press the trimmed off bits into the top of the cream. Cover mold with a round of buttered waxed paper , set a saucer over the paper, and place a 1 lb. weight on it. (I used cans of beans.)Refrigerate for 6 hours or overnight. The butter must be chilled firm, so the dessert will not collapse when unmolded.
  • When ready to serve, remove the waxed paper. Run a knife around the inside of the mold, and reverse dessert on a chilled serving platter. Peel waxed paper from top, and refrigerate dessert until serving time. Decorate with strawberries an accompany with whipped cream or strawberry sauce.
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