Creamy strawberry charlotte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash, clean and puree the strawberries. Season 1/3 with 3 tablespoons of sugar and 2 tablespoons of almond liqueur. Soak the gelatine. 3

2. 2

   Pour into a cold rinsed Charlotte, brioche or other form (approx. 1.5 litres capacity). Place in a cold place to set. Sprinkle the remaining liqueur over the lady fingers. Line the edge of the mould with the lady fingers.

3. 3

   Heat the wine and the remaining sugar. Remove the pot from the stove. Beat the egg yolks until frothy, carefully stir in the wine. Stir everything over a low heat or in a hot water bath until the mixture thickens.

4. 4

   Squeeze out the remaining gelatine, dissolve and stir in. Stir in remaining strawberry puree. Chill until the puree begins to set. Whip 400 g cream until stiff, fold in and refrigerate for another 10 minutes.

5. 5

   Then fill into the mould. Chill for at least 3 hours. Turn out the mould and cover with a warm, damp cloth to help the food come out of the mould. Decorate Charlotte with strawberries, cream dabs, icing sugar and pistachios.

6. 6

   Results in about 14 pieces.