Strawberry Charlotte

1. 1

   Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry puree using a blender. Chill the puree.

2. 2

   Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.

3. 3

   Beat the cream.

4. 4

   Line the sides of a cylindrical mold with ladyfingers.

5. 5

   Fold the chilled strawberry puree into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.

6. 6

   Cover with wraxed paper and refrigerate for 8 hours.

7. 7

   Reverse dessert into a serving dish. Decorate with fresh strawberries.

* Per serving · 4 servings · Values may vary.

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