Strawberry Charlotte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Carefully cut off 1/4 of each of 31 sponge fingers with a saw knife. Put longer pieces aside. Put the sponge ends with another 80 g lady fingers in a freezer bag and crumble finely with a rolling pin. Mix with butter. Line the bottom of a springform pan (24 cm Ø) with baking paper. Crumble the crumbly mixture in it evenly flattened. Chill for about 1 hour.

2. 2

   Wash and clean the strawberries. Set aside 1 strawberry for decoration. Puree 300 g strawberries. Cut 100 g strawberries into small cubes. Mix mascarpone, quark and sugar in a bowl. Mix in the strawberry puree and dices. Whip 200 g cream with the whisks of the hand mixer until stiff. Carefully fold into the quark mixture

3. 3

   Soak 8 sheets of gelatine in cold water. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of quark mixture, then stir everything into the remaining quark mixture. Spread the mixture on the base and leave to set in the fridge for approx. 1 hour

4. 4

   Puree the remaining strawberries, icing sugar and lemon juice and pass through a sieve. Soak 5 sheets of gelatine in cold water, squeeze them out and dissolve them carefully. Stir in 2-3 tablespoons of strawberry puree, then stir everything into the rest of the strawberry puree. Spread the puree on the cake and refrigerate for about 1 1/2 hours

5. 5

   Carefully release Charlotte from the mold. Whip the rest of the cream with the whisk of the hand mixer until stiff and fill into a piping bag with a small perforated spout. Spray small tuffs onto the strawberry mirror in 2 rows. Place Charlotte with the 31 shortened lady fingers tightly around the strawberry mirror. Decorate Charlotte with the strawberry, sugar and edible paper flowers

6. 6

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
29 g

FATS
25 g

PROTEINS
9 g