Recipe for Strawberry Charlotte, vanilla bavarian cream and pink biscuits

For the vanilla bavarois, soften the gelatin in cold water for 10 minutes, then squeeze well. Boil the milk with part of the sugar and vanilla.

Mix the egg yolks with the remaining sugar, pour the milk over the yolks and mix well. Cook to a coating consistency at 84 °C and incorporate the gelatin.

Strain everything and then cool to 20°C. Whip the well-chilled cream into stiff peaks using a mixer, then fold it into the mixture.

For the Italian meringue, mix water and sugar and heat. Whip the egg whites as soon as the sugar syrup reaches 100 °C, then gradually add the sugar.

Incorporate the cooked sugar at 121 °C into the egg white in a thin stream and beat until completely cool.

For the strawberry mousse, soften the gelatin in cold water for 10 minutes, then squeeze well. Melt the gelatin at 60 °C and blend it into the fruit puree mixed with lemon juice.

Incorporate the Italian meringue. Whip the very cold liquid cream into whipped cream using a mixer, then fold into the mixture.

For assembling the charlotte, bring the water and sugar to a boil and then let it cool. In a circle 18 cm in diameter, arrange 15 lightly soaked pink biscuits around the edge. Also line the bottom with soaked pink biscuits.

To finish, place the vanilla Bavarian cream at the bottom, then add 5 pink biscuits soaked in vanilla syrup. Cover with strawberry mousse and decorate with fresh strawberries.