Strawberry Charlotte with Vanilla Cream

Directions

1. 1

   In a medium saucepan, whisk together the condensed milk, whole milk, egg yolks, cornstarch, and vanilla extract until smooth. Cook over medium heat, stirring constantly, until the cream thickens and coats the back of a spoon. Remove from heat and let cool completely.

2. 2

   Wash, hull, and pat dry the strawberries. Dice half of them and gently fold into the cooled vanilla cream. Pour and spread evenly into a rectangular baking dish.

3. 3

   Quickly dip each ladyfinger cookie into the orange juice for no more than one second per side — just enough to moisten without soaking. Arrange them in an even layer over the strawberry cream.

4. 4

   Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and holds firm peaks.

5. 5

   Using a spatula, gently fold the heavy cream into the meringue with slow, sweeping movements to preserve the airy texture. Spread this light mousse evenly over the ladyfinger layer.

6. 6

   Slice the remaining strawberries and arrange them decoratively on top. Cover and refrigerate for at least 4 hours or overnight before serving chilled.