Strawberry charlotte
Sponge fingers surround mascarpone whipped cream and fresh strawberries.
Active time30 min
Cooking1 min
Total5 hResting : 4 h
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Ingredients
- 500 g fresh strawberries
- 200 ml whipping cream with 30 % fat
- 150 g mascarpone
- 300 g ready-made sponge fingers
- 40 g strawberry jam
- 100 ml water
- 50 g icing sugar
Preparation
Line the base of a 18 cm springform tin with cling film. Pour the water into a shallow dish. Quickly dip the smooth side of the biscuits and line the sides, smooth side facing in, then cover the base. Keep biscuits for the inner layers.
300 g ready-made sponge fingers100 ml water- springform tin
- cling film
- shallow dish
Wash and dry the strawberries, then hull them. Chop 300 g of berries and keep 200 g for the top. Whisk the very cold cream, mascarpone and icing sugar until thick and holding peaks. Layer the cream, chopped berries and quickly dipped biscuits in the tin, finishing with biscuits. Cover and refrigerate for at least 240 minutes.
500 g fresh strawberries200 ml whipping cream with 30 % fat150 g mascarpone50 g icing sugar- knife
- chopping board
- mixing bowl
- whisk
- spatula
- cling film
Turn the charlotte onto a plate and remove the tin and film. Arrange the reserved berries on top. Warm the jam in the microwave for about 30 seconds, sieve and brush over the fruit. Serve well chilled.
40 g strawberry jam- serving plate
- microwave
- microwave-safe bowl
- sieve
- pastry brush
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration