INGREDIENTS
¼ cup cold water
1 Tablespoon gelatin powder
40 chocolate ladyfingers (can use vanilla)
2 cups whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
1 ½ lbs. strawberries, stems removed, diced
1 Tablespoon sugar
3 Tablespoons elderflower liqueur
whole strawberries, garnish
METHOD
In a small bowl, combine cold water and gelatin, let stand 10 minutes.
Cut ¼” from one end of the ladyfingers that will line the outside of the cake, so they stand vertically. Place ladyfingers around the inside of a springform pan, then add more to form a base – cut to fit.
In a large bowl, combine diced strawberries, sugar, and elderflower liqueur. Spread 1 pound of strawberry mixture over the ladyfinger base, reserving the remaining mixture.
In separate bowl, beat whipping cream, powdered sugar, and vanilla until firm peaks form. Reserve about ½ cup for topping.
Puree the reserved ½ pound of diced strawberries in a blender, set aside.
Microwave gelatin mixture for 10-15 seconds until it is a liquid. Add to blender. Blend until combined, then pour into whipped cream mixture, stir until combined, creating a mousse.
Add half the mousse on top of diced strawberry layer, then layer ladyfingers, diced strawberries, and remaining mousse. Level top with spatula, then add ½ cup of remaining whipped cream.
Chill 6 hours or overnight. Top cake with whole fresh berries. Release from the springform pan and garnish as desired before serving.
