Bloom the gelatine in cold water.

Combine gelatine, 1/4 cup sugar, and a pinch of salt in a double boiler.

In a separate bowl, lightly beat egg yolks, then add water and one box of frozen strawberries.

Place the double boiler over boiling water and cook, stirring continuously, until the gelatine is dissolved and the strawberries are melted.

Remove from heat and let cool slightly.

In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.

Gently fold the cooled strawberry mixture into the beaten egg whites.

Whip the cream until stiff peaks form.

Gently fold the whipped cream into the strawberry and egg white mixture.

Line a Charlotte mold or bowl with ladyfingers.

Pour the strawberry mixture into the ladyfinger-lined mold.

Refrigerate for at least 4 hours, or until set.

If desired, whip an additional cup of cream for topping.

Unmold the Charlotte and garnish with whipped cream and fresh strawberries before serving.