Strawberry Charlotte with Ladyfingers
Spoonsparrow: An irresistible blend of silky cream and fresh berries.
Ingredients
- 500 g strawberries
- 250 g mascarpone
- 4 sheets red gelatin
- 4 tbsp sugar
- 150 ml whipping cream
- 60 g chopped pistachio nuts
- 24 ladyfingers
- powdered sugar (for dusting)
Instructions
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1.
Wash and pat dry the strawberries. Puree 300 g of them, strain through a fine sieve, then mix with mascarpone, 50 g pistachios, and sugar. Soak gelatin sheets in cold water, squeeze out excess liquid, and melt. Stir into a bit of mascarpone cream, then fold into the mixture. Roughly cube 50 g strawberries and fold in. Slice remaining strawberries thinly.
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2.
Line the bottom and sides of a Charlotte mold with plastic wrap, lining walls with ladyfingers. Pour in the cream and smooth the surface. Chill for at least 2 hours until set. Slice remaining strawberries. Whip cream to stiff peaks. Carefully unmold the strawberry Charlotte onto a plate, remove plastic wrap. Top with leftover ladyfingers and place whipped cream in the center. Arrange sliced strawberries on top of the cream and sprinkle with remaining pistachios.
