Preparation: 20 minutes
Cooking: 5 minutes
Total time: 25 minutes
1 packet of savoyard biscuits (savoiardi or also known as finger biscuits)
400 gr of fresh or frozen strawberries
3 gelatin sheets
20 gr of brown sugar
20 Cl of Fresh cream
Cut the green part of the strawberries and dice them.
Cook in a saucepan with 10 cl of water till soft.
Add the gelatin (soaked in water till soft).
Remove the sauce pan from the heat and stir well.
Whip the fresh cream in chantilly (easier with really cold cream) and add the sugar at the end.
Combine the strawberries and cream, reserve in the fridge.
Pour 20 cl of water and few drops of vanilla essence in a bowl. (add a teaspoon of rhum if you want)
Dip the biscuits one by one in the liquid, not too much to avoid them to crumble.
Use a round dish, side as high as the biscuits (could be a soufflé dish).
Cover the bottom and side of the dish with biscuits.
Pour the strawberry mousse.
Cover with a raw of biscuits dipped in vanilla water.
Reserve in the fridge few hours to let it set.
Remove the cake upside down on a plate and serve!
Beautiful as it is or with vanilla cream.
Use raspberries instead or a mix of berries. Halfway through pouring the strawberry mousse you can adda layer of fresh strawberries with white chocolate buttons.
Drink a nice champagne with strawberry.
1 serving: a good slice (2 biscuits wide)
Fat: 10 gr
Protein: 1 gr
Carbohydrates: 9 gr
An healthier version of charlotte. Strawberries are high in vitamins and fibre.