Fruity Tiramisu Chocolates Charlotte

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak 4 leaves of gelatine in cold water. Wash lemon hot, grate dry, grate peel, halve fruit and squeeze juice. Whip cream until stiff. Mix mascarpone, 150 g sugar, salt, 5 tablespoons liqueur, lemon peel and juice.

2. 2

   Dissolve the gelatine warm. Stir 1 tbsp. cream into the gelatine, then add the mixed gelatine to the remaining cream and stir in quickly. fold in 2 portions of cream

3. 3

   Line a springform pan (22 cm Ø) with approx. 200 g ladyfingers on the edge and on the bottom. Put half of the cream into the form. Spread the remaining lady fingers on the cream and drizzle with orange juice. Spread the rest of the cream on the biscuits and smooth it down. Put the cake in a cool place

4. 4

   Soak 1 sheet of gelatine in cold water. Wash and clean 200 g strawberries. Finely puree the strawberries, 1 tbsp. liqueur and 2 tbsp. sugar. Dissolve gelatine in warm water. Stir 1 tbsp strawberry puree into the gelatine, then add the mixed gelatine to the remaining strawberry puree and stir in. Spread the strawberry puree over the cream and chill the cake for at least 4 hours.

5. 5

   Chop the chocolate coating and melt it over a warm water bath. Wash, clean and slice 100 g strawberries. Sprinkle with 1 tablespoon of sugar and let it stand for about 10 minutes. Spread strawberries and chocolate coating on the cake shortly before serving

6. 6

   waiting time approx. 4 hours

Nutrition Facts

KCAL
420 kcal

CARBS
36 g

FATS
26 g

PROTEINS
5 g