Easy and quick strawberry charlotte
When strawberries are in season, there's nothing better than a beautiful dessert to showcase them! So grab your lady fingers, it's time to make a charlotte!
Ingredients
8
Materials
- Mixing bowl
- 7 inches springform pan
- electric mixer
- brush
Preparation
Place plastic wrap at the bottom of the springform pan. Quickly dip the lady fingers in water, on the smooth side of the biscuit.
Arrange them all around the pan (smooth side facing inward) and line the bottom with dipped lady fingers.
In a bowl, combine the cold heavy cream, icing sugar, and mascarpone. Whip quickly until the whisk leaves trails in the cream and the mixture is thick.
Wash and cut 2/3 of the strawberries into small pieces.
Spread half of the cream mixture in the bottom of the pan, then sprinkle with strawberry pieces. Dip the lady fingers in water on the smooth side and place them on top of the strawberries.
Spread the remaining cream mixture on top, sprinkle with the remaining strawberry pieces, and finish with a layer of lady fingers. Cover with plastic wrap and refrigerate for at least 4 hours.
Invert the charlotte and unmold it. Cut the remaining strawberries in half and arrange them on top.
Heat the strawberry jam in the microwave for 30 seconds and strain it to remove any lumps. Brush the strawberries with the jam.
And there you have it, your strawberry charlotte is ready!
Observations
Want a lighter mousse?
Replace the mascarpone with regular cottage cheese.
Which strawberries to use for a charlotte?
Don't skimp on the quality of your strawberries. As the star ingredient of your charlotte, they will do (almost) all the work for your taste buds. So, choose beautiful, fragrant local strawberries ;-)
Which cream to choose?
For the cream, you need full-fat liquid cream. Don't try to replace 30% cream with low-fat, your mousse won't whip up. You can also opt for fleurette cream or full-fat thick cream.
Which biscuit?
You should use lady fingers or boudoirs.
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