Strawberry Mini-Charlotte

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash and clean the strawberries. Cut half of the strawberries into fine slices. Line 6 cups (200 ml each) with foil. Put strawberry slices into the foil like roof tiles.

2. 2

   Puree remaining strawberries and mix with mascarpone, sugar and lemon juice. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Whip cream until stiff, fold in. Fill the cream into the cups until just under the rim. Melt butter. Finely grind the amaretti and ladyfingers and mix with the liquid butter. Spread over the cups and press down lightly.

3. 3

   Fill the cream into the cups until just under the rim. Melt butter. Finely grind the amaretti and ladyfingers and mix with the liquid butter. Spread over the cups and press down lightly. Place in the refrigerator for about 12 hours. Then turn out onto cake plates and decorate with strawberries