Strawberry Charlotte Recipe

Preparation of the sauce: Soak the gelatin sheets in a bowl of cold water to soften them. Rinse and hull the strawberries, then blend them into a sauce. Set aside a third of the sauce to soak the biscuits. Squeeze the softened gelatin and melt it in a ladle of the remaining strawberry sauce.

Preparation of the mousse Whip the drained yogurt with the strawberry puree and the melted gelatin until you obtain a smooth mixture. Whip the egg whites until stiff with the sugar, then gently fold them into the previous mixture.

Assembling the charlotte Line a charlotte mold with plastic wrap (or a suitably shaped bowl). Soak the ladyfingers with one third of the reserved coulis and arrange them at the bottom and on the sides of the mold. Pour the strawberry mousse on top and refrigerate for a minimum of 3 hours.

Unmolding Place the charlotte on a plate and decorate it with the remaining fresh strawberries. You can add ladyfingers around the sides of the charlotte and tie a ribbon around it.