Charlotte aux Fraises

Directions

1. 1

   Soak the gelatine sheets in water. In a saucepan, combine sugar, water, and vanilla extract. Bring to a boil, then let it cool.

2. 2

   Line the bottom and sides of a springform pan with two separate pieces of baking paper. Trim the ends of the ladyfingers so they sit flat and arrange them vertically around the sides of the pan, cutting the last one to fit snug. Place a layer of ladyfingers on the bottom and brush with the cooled syrup. Set aside.

3. 3

   Reserve 3 strawberries for topping. Chop half of the remaining strawberries and blend the other half to create a puree. Strain the puree to remove seeds. Squeeze out excess water from the gelatine, dissolve it in a few spoons of the strawberry puree (microwave for about 15 seconds), and mix it into the rest of the strawberry puree. Let it cool.

4. 4

   Whip the cream with sugar and vanilla extract until stiff peaks form. Reserve about a quarter of the whipped cream for topping. Fold the strawberry puree into the whipped cream until combined, then gently fold in the chopped strawberries.

5. 5

   Pour half of the strawberry mousse mixture into the pan over the ladyfingers, smoothing with a spatula. Add another layer of syrup-brushed ladyfingers, then top with the remaining mousse mixture. Smooth the top and cover with the reserved whipped cream. Chill in the fridge for at least 6 hours or overnight.

6. 6

   Before serving, release the cake from the pan, garnish with the reserved strawberries and crushed freeze-dried strawberries, and tie a ribbon around the cake.