Strawberry Chiffon Charlotte
|Non stick cooking spray||1|
|Egg yolks||2 Large|
|Sifted confectioners' sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Egg whites||5 Large|
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Strawberries||1 Pint, hulled|
|Lemon juice||1 Tablespoon|
|Low fat plain yogurt||1 Cup (16 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Whole strawberries||12 , hulled|
Preheat the oven to 325°F.
Coat 2 baking sheets with the cooking spray and set aside.
Also coat an 8 1/2"x 4 1/2'x 2 1/2" loaf pan, line the bottom and sides with wax paper, and set aside.
In the large bowl of an electric mixer, beat the egg yolks at moderate speed until thick and pale, then add 1/4 cup of the confectioners sugar, 1 tablespoon at a time.
Increase the speed to high and beat the yolks until they are the consistency of mayonnaise.
Beat in the vanilla extract.
In a medium size bowl, with clean beaters, beat 3 of the egg whites and the salt at moderate speed until foamy.
Add 2 tablespoons of the remaining confectioners sugar, 1 tablespoon at a time, then increase the speed to moderately high and beat until the whites hold stiff peaks.
In a small bowl, combine another 2 tablespoons of the confectioners sugar with the flour.
With a rubber spatula, alternately fold the flour mixture and the beaten egg whites into the yolk mixture a little at a time, beginning and ending with the flour mixture.
Spoon the mixture into a pastry bag fitted with a 1/2 inch plain tip and pipe 4 inch long ladyfinger strips on the baking sheets, spacing the strips about 2 inches apart.
Sift another 2 tablespoons of the confectioners sugar over the strips and bake for 12 to 15 minutes or until pale golden.
Cool for 5 minutes on the baking sheets, then transfer the ladyfingers to wire racks and cool completely about 30 minutes.
To line the loaf pan, arrange some of the ladyfingers over the bottom of the pan, then stand additional ladyfingers around the sides, trimming them to fit snugly and reserving any leftovers.
Set the pan aside.
In a small bowl, soften the gelatin in the water for 5 minutes; then set the bowl in a pan of hot water and stir until the gelatin dissolves.
In an electric blender or food processor, whirl the pint of strawberries for 1 minute, then strain into a large bowl; stir in the gelatin mixture, lemon juice, and, if desired, the kirsch.
Fold in the yogurt.
In the small bowl of the electric mixer, beat the 2 remaining egg whites at moderate speed until foamy.
Add the superfine sugar, 1 tablespoon at a time, then increase the speed to moderately high and beat until the whites hold stiff peaks.
With a rubber spatula, fold 1/4 of the beaten whites into the strawberry mixture, then gently but thoroughly fold in the balance.
Spoon the strawberry mixture into the ladyfinger lined pan, smoothing the top, and crumble any remaining ladyfingers on top.
Cover with plastic wrap and refrigerate at least 4 hours or overnight.