Charlotte with Strawberries or Raspberries

Cut a few large lady fingers or charlotte biscuits (No. 3377) into long triangles so as to be able to place them in the shape of a rosette in the bottom of a charlotte mold, pressing them down <?> their glazed side; cut out the center with a pastry cutter one and a quarter inches in diameter; replace this cut-out piece with a round of biscuit cut with the same cutter; then cut off the ends and sides of a few of the same biscuits so as to stand them upright against the sides of the mold, pressing them close to each other. Incrust the mold in ice. Strain first through a sieve and then through a tammy about two pounds of strawberries or raspberries; sweeten this pulp with some thick syrup flavored with orange peel and mixed with about two gelatine leaves or clear melted calf's foot jelly (No. 104); stir the preparation on ice and as soon as it thickens incorporate into it slowly the volume of a pint and a half of very firm, well-drained and slightly sweetened whipped cream. Fill up the mold with this and let harden for one hour on ice. At the last moment dip the mold into tepid water and invert the charlotte on a napkin.