Recipe - Kahlua Strawberry Charlotte

5 ounce Packaged ladyfingers
1 cup Kahlua
One half cup (8 Tbsp.) unsalted butter,
Room temperature
1 cup Plus 1 Tbsp. powdered sugar
1 One half cup Ground walnuts (I use
Pecans)
2 One half cup Whipping cream, chilled
2 pt Small strawberries

Line sides and bottom of buttered 8inch springform pan with lady
fingers, rounded side out. Brush with 6 Tbsp. Kahlua. Set aside. In
bowl, beat butter and 1 cup powdered sugar until light and fluffy.
Gradually beat in One half cup Kahlua. Stir in ground walnuts. Set aside.
In separate bowl, beat 2 cups whipping cream until soft peaks form.
Fold into walnut mixture. Spread 1/3 filling over ladyfingers in
bottom of pan. Set aside several good straberries for decoration.
Hull remaining berries. Gently press half of remaining berries, stem
down, into filling in bottom of pan. Cover with layer of ladyfingers.
Brush ladyfingers with remaining 2 Tbsp. Kahlua. Repeat with another
1/3 filling and remaining strawberries. Spread remaining filling over
top. Cover with circle of waxed paper, then a plate that fits inside
springform. Weigh down with 1pound can. Refrigerate at least 6 hours
or overnight. Remove from refrigerator and remove can and plate.
Carefully peel away wased paper. Remove sides of pan and place
Charlotte on serving plate. In bowl, beat remaining One half cup whipping
cream with remaining 1 Tbsp. powdered sugar until stiff. Pipe through
pastry bag fitted with large star tip to decorate top. Garnish with
reserved strawberries and ground nuts. Refrigerate until needed.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip