Charlotte Aux Fraises

1. 1

   Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

2. 2

   Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and puree it with 100ml water in a food processor or liquidizer.

3. 3

   In a sauce pot light boil strawberry puree under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl.

4. 4

   Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use.

5. 5

   In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse).

6. 6

   Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.

7. 7

   Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.

8. 8

   Decorate with strawberries and sift some snow powder on top.

9. 9

   Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon.

* Per serving · 4 servings · Values may vary.

No additional tips available.