Strawberry and lime charlotte

Ingredients (for 6 people)

  • About fifteen pink Reims biscuits (or ladyfingers)
  • 300 ml of whole liquid cream
  • 250 g of mascarpone
  • 3 sheets of gelatin
  • 2 limes
  • 100 g icing sugar
  • 150 ml simple syrup
  • 500 g of strawberries

Preparation

  1. Soften the gelatin in a bowl of cold water.
  2. In the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a hand mixer), whip the cream and mascarpone with the icing sugar. Beat until you get a fairly firm whipped cream. Be careful not to overbeat, or the cream will curdle and turn into butter.
  3. Using a spatula, add the zest of one lime and its juice.
  4. Drain the gelatin. Melt it in a bowl with 2 tablespoons of very hot water, then stir it into the whipped cream.
  5. Wash and hull half of the strawberries. Cut them in half and set aside in a cool place.
  6. In a shallow dish, mix the simple syrup with the juice of one lime.
  7. Quickly dip the biscuits into the syrup and line the sides of an 18 cm diameter pastry ring, placed on the serving plate and lined with a strip of acetate to make it easier to remove from the mould. Also add some soaked biscuits to the bottom.
  8. Gently add a layer of whipped cream, then strawberries, and another layer of whipped cream, pressing down firmly with a spatula on each layer. Finish at the level of the biscuits. Cover with plastic wrap and let set overnight in the refrigerator.
  9. The next day, remove the ring and the acetate strip. Decorate with the remaining strawberries. Refrigerate until ready to serve.

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