Charlotte aux Fraises (English)

Ingredients: 

- Sponge fingers

- Vanille extract

- Lemon juice

- 100gr off greek yogurt (or more if you wish a more creamy cake …)

- 250gr off mascarpone

- 400gr off strawberries

- 1 leaf of gelatin (optional)

- 20gr of sugar

Instructions:

- A few hours before the proper baking: clean the strawberries and cut them into quarter. Put them into a dish with lemon juice and half of the sugar, and allow to cool for a couple of hours. (Save some strawberries to make the sirop).  

- Make a strawberry sirop by using a few strawberries (5-10 according to their size). 

- Mix the yogurt with the mascarpone and add the vanilla extract. 

- Take the strawberries out of the fridge, remove the juice that has been produced and mix it with the strawberry sirop. Dip the sponge fingers into this sirop and line the bottom of the Charlotte aux fraises tin with them. 

- Add a part of the yogurt/mascarpone mixture on the top of the biscuits and line with strawberries. Repeat the procedure (yogurt/mascarpone mixture + strawberries).  

- When the top of the tin is reached, "close" it with a layer of soaked finger sponges. 

- Cover the tin with cling film and allow to cool for at least 4h.
- Tasting: open the dish and tilt the cake upside down.

Notes: 

Special tin for Charlotte aux fraises exist. But if you do not have any, it is possible to use a round dish  with a lid (I used that to bake the Charlotte aux Fraises one can see in the pictures…).

It is possible to use a leaf of gelatin if the strawberries are too juicy. Just add the leaf to the strawberry sirop. The Charlotte will then be stiffer.