Charlotte Malakoff

Enough Lady fingers to line the sides of the mold

1/2 cup unsalted butter, softened

1/2 cup sugar

2 ounce package of sliced almonds, ground

1/2 tsp almond extract

2 cups heavy cream, whipped

1 pint of strawberries

Line the bottom of a charlotte mold or souffle dish with waxed paper. Arrange lady fingers in a circle around sides of mold.

Cream the butter and sugar until light and fluffy. Beat in the ground almonds and almond extract. Gently fold the mixture into whipped cream.

Save 6 nice strawberries for the top. Cut the rest into fourths and fold into whipped cream mixture. Place the mixture into ther mold. Chill for at least 2 hours.

To serve, unmold the charlotte onto a serving dish and remove the wax paper. Decorate with the whole strawberries.