Quick and easy strawberry charlotte

Ingredients

• 10 oz ladyfingers (300g)
• 1 lb strawberries (500g)
• 3/4 cup heavy cream (20cl)
• 5 oz mascarpone (150g)
• 1 3/4 oz icing sugar (50g)
• Strawberry jam
• water

Materials

• Mixing bowl
• 7-inch 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 300g of 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!
  

Questions

Photos of members who cooked this recipe