Charlotte with Strawberry Yogurt Filling

Ingredients

• 100 g ladyfinger biscuits
• 300 g Strawberries
• 1 handful raspberries
• 500 g Yogurt (3.5% fat)
• 100 g whipping cream
• 3 tbsp sugar
• 6 sheets white gelatin
• 1 lemon (juiced)
• 1 packet vanilla sugar

Instructions

1. 1.

   Line a loaf pan with plastic wrap. Soak the gelatin in plenty of cold water. Wash, dry, and thinly slice 2-3 strawberries. Whisk the yogurt until smooth with sugar. Beat the cream to stiff peaks and set aside.

2. 2.

   Squeeze out excess water from the gelatin and melt it gently over low heat; stir in a little yogurt to temper. Quickly fold this into the remaining yogurt and let thicken slightly. In the meantime, line the loaf pan with ladyfinger biscuits. Warm lemon juice with vanilla sugar and a splash of water, then drizzle over the biscuits to moisten them. Fold the thickened yogurt mixture into the cream, pour half into the biscuit-lined pan, top with strawberries, then spoon the remaining cream on top. Smooth the surface and chill until firm.

3. 3.

   To serve, lift the Charlotte onto a plate, remove the plastic wrap, and garnish the top with strawberry slices and raspberries. Slice into 4-6 pieces and present as dessert or coffee accompaniment.