Authentic Charlotte Russe

For Coulis: Wash and remove stems from strawberries. Place in a food processor or blender with 1 tbsp sugar and process until smooth. Taste and add additional sugar if desired. Cover and refrigerate until ready to use.

For Charlotte: Cut six ladyfingers in half, then make a V shape on one end of each to form a teardrop shape. Arrange teardrops in bottom of 2-quart Charlotte mold with V pointing to middle, forming a flower design.

Line sides of mold with 16 ladyfingers with sugar side facing out.

Whip cream with 1/4 cup sugar until stiff. Beat in vanilla and set aside.

Place milk in small saucepan and bring to simmer.

Meanwhile, beat egg yolks with 3/4 cup sugar on medium-high speed until a pale yellow color, scraping down sides of bowl as needed, for about 1 1/2 minutes.

Place egg mixture in medium saucepan and stir in little of hot milk to blend, then stir in remaining milk. Cook, stirring constantly, until mixture thickens, about 2 1/2 minutes, being careful not to let it lump. Remove from heat before mixture starts to boil.

In a small bowl, sprinkle gelatin over 1/4 cup cold water to soften. Strain custard through very fine strainer into glass bowl and stir in softened gelatin. Continue to stir until gelatin has dissolved.

Set bowl in a larger bowl filled with ice and water and continue to stir until it cools and just begins to set. Remove bowl from ice water.

Whip egg whites until they form stiff peaks and gently fold them into custard. Fold whipped cream into custard mixture. Spoon mixture into mold and refrigerate until set, at least six hours or overnight.

To serve, place a plate over the top of mold and, holding down with handles, over-turn mold and plate. Lift mold away from the Charlotte.

Brush rum onto ladyfingers, repeating several times to saturate cookies. Slice Charlotte and spoon strawberry coulis around each wedge.