The simplest strawberry Charlotte russe

The charlotte is the perfect cake to impress your family and friends. Light and fresh, there is more than only one variety. This one is perfect at the moment. a no-bake cake, another sort of “icebox cake” if you remember that term!

Perfect if you are in a hurry and need a quick fix! Its a mold lined with ladyfingers (or brioche slizes or madeleines or toast bread) and filled with a wonderful cream!

Recipe

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Ingredients

  • 200 ml fruit juice (orange juice, elderflower juice, apple juice, etc and yes you may also use booze)
  • 200 g ladyfingers
  • 7 gelatine leaves (Or use 2.5 g of Agar if you prefer)
  • 700 g strawberries (fresh or frozen)
  • 120 g sugar
  • 200 g of greek yoghurt
  • 300 g of whipping cream
  • strawberries etc for decoration

Take a charlotte mould and line it with cling film. It helps if you slightly wet the mould beforehand in order for the clingfilm to adhere to the sides.

Pour the fruit juice into a flat bottomed bowl. Take the ladyfingers and dip them shortly into the fruit juice. Literally only a couple of seconds otherwise the ladyfingers become too wet and wont hold. You need to stand them in the charlotte mould as closely side by side as possible!

Place the gelatine leaves into a bowl with cold water to rehydrate them.

In the meantime blend the strawberries and the sugar until you have a smooth puree.

Ligthly squeeze out the water from the gelatine leaves and place into a pan to melt it carefully over low heat. Add a couple of spoonfulls of the strawberry puree and add it to the rest.

Take the greek yoghurt and mix it with the strawberries. Set aside.

Whip the whipping cream until stiff and very very carefully mix it with the yoghurt-strawberry preparation. Pour the cream into the lined charlotte mould, place a plate of approximativly the same dimension on it and put a weight on top (I usually take a tin of chopped tomatoes for example).

Place in the fridge overnight or for 12 hours. The cream will set, the ladyfingers will melt into it and this will give a firm aspect to the dessert.

To unmould turn the charlotte over onto your serving platter, lift the mould and peel the clingfilm carefully off your charlotte.

Decorate your cake with fruit for example.

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