Ingredients:

• 28 to 30 – Sponge finger biscuits
• 3 tbsp – Strawberry jam
• 6 – Eggs, separated
• 1/2 cup – Castor Sugar
• 2.5 cups – Evaporated Milk
• 1 tsp – Vanilla essence
• 480 gms – Sliced strawberries
• 4 tbsp – Castor Sugar
• 2 tbsp – Gelatin soaked in 1/2 cup hot water
• 4 cups – Whipped double Cream
• For garnishing:
• 2 cups – Whipped double Cream
• 480 gms – Whole strawberries

Method:

1. Brush the sides if finger biscuits with jam.
2. Line the inside of a 22 x 8 cm. round spring form cake tin with sponge finger biscuits, joining the edges together. Keep aside.
3. In a large bowl, cream the egg yolks and 1/2 cup castor sugar with a wooden spoon until fluffy.
4. Add the evaporated milk and vanilla essence.  Put the mixture into a saucepan and stir over low heat till it thickens. Do not boil.
5. Remove from fire and strain the custard into a large bowl. Cool.
6. In another bowl, arrange the slices strawberries and sprinkle with 4 tbsp. castor sugar.
7. Leave for 10 mins.
8. Over a pan of simmering water, place bowl of soaked gelatin. Stir till gelatin is dissolved. 
9. Add to the strained custard. Mix well. Refrigerate till semi-set.
10. Whip the egg whites till stiff.
11. When the custard is semi-set, fold in the sliced strawberries, whipped egg whites and 4 cups whipped cream.
12. Spoon the mixture into the biscuit lined mould.  Refrigerate. Leave to set for at least 6 hours.
13. 10 mins before serving, remove the charlotte from the cake tin on the serving dish.
14. Tie a broad ribbon around the charlotte.
15. Decorate with 2 cups whipped cream and whole strawberries.