Strawberry charlotte

Preparation

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  Put some plastic foil at the bottom of the springform pan. Dip quickly some lady fingers in some water, on the smooth side of the biscuit.
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  Arrange them all around the pan (smooth side inside), and line the bottom with dipped lady fingers.
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  In a bowl, put the cold whipping cream, the icing sugar and the mascarpone. Whip quickly until the whisk leaves trails in the cream, and the cream is thick.
  Wash and cut 2/3 of the strawberries in small pieces.
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  Arrange half the cream on the bottom of the pan, then sprinkle with strawberries. Fully dip the lady fingers in water, and put them on the strawberries.
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  Put what is left of the cream on it, then sprinkle with what is left of strawberry pieces, and finish with a layer of biscuits. Cover with plastic foil and put in the fridge for at least 4 hours.
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  Turn the charlotte over and unmould. Cut the remaining strawberries in half and arrange them on the top.
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  Heat the strawberry jam for 30 seconds in the microwave, and strain it to take the clots out. Brush the strawberries with it.
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  There you are, your strawberry charlotte is ready!