Serves 1
Directions
- 1In a saucepan, pour 150 ml of water and 15 g of sugar.
- 2Grate lemon zest for a bit of freshness.
- 3Let it cook until the sugar is dissolved.
- 4Remove the leaves from 250 g of strawberries.
- 5Put them in the blender and blend until you get a smooth coulis.
- 6Take 50 g of this coulis and add it to the syrup.
- 7Save it.
- 8For the inside of your Charlotte, soften 250 g of mascarpone.
- 9Add 38 cl of crème fleurette with 30% fat.
- 10Add 75 g of icing sugar.
- 11Whisk until you see undulation on top.
- 12Add the rest of your coulis, about 150 g.
- 13Make a movement from the bottom up while turning your salad bowl.
- 14Place in the refrigerator.
- 15Take a biscuit and dip it in the syrup on the smooth side, not too much or it may crumble when unmolding.
- 16Put it in your saucepan with the sugar side to the outside.
- 17Do the same for the bottom, dip your biscuit in the syrup on the smooth side and put the sweet side down.
- 18Pour half of the strawberry whipped cream.
- 19Gently push it to the edge as if to cement the cakes.
- 20Flatten everything.
- 21Cut the strawberries in half.
- 22Add them in one layer.
- 23Dip your cakes in syrup, as before, and place them on the strawberries, sweet side down.
- 24Place the remaining cream on top.
- 25Close with biscuits, sweet side down.
- 26Cover and leave in the fridge overnight or during the day if it's morning.
- 27It's been 12 hours, we're going to unmold it.
- 28Place a plate on top and turn it over.
- 29Decorate with strawberries.
Ingredients
- 150 ml water
- 15 g vanilla sugar (Madanille brand)
- lemon zest
- 250 g mascarpone
- 38 cl crème fleurette
- 75 g icing sugar
- ladyfinger biscuits
- 500 g strawberries
Equipment
saucepangraterknifecutting boardblenderscalespoonbowlmixerspatulabaking panaluminum foilplate
Tips
- Use fresh ingredients for the whipped cream.
- Adjust the amount of icing sugar depending on the acidity of the strawberries.
- Don't soak ladyfingers too long, they might crumble when unmolding.
- Cutting your biscuits is accepted, to better fit the baking mold.
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