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Strawberry Charlotte Tiramisu Style

A delightful and airy dessert that combines the flavors of traditional tiramisu with fresh strawberries for a summer twist.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cream
  • 500 g very cold mascarpone Keep mascarpone bone-chill for stability.
  • 4 medium eggs, yolks and whites separated
  • 100 g powdered sugar To sweeten the cream.
For the filling and assembly
  • 500 g fresh strawberries Hulled and sliced for decoration.
  • 24 to 30 pieces ladyfingers Quickly soaked in liquid.
  • 150 ml strawberry juice or red fruit syrup or a mix of lemon juice and sugar For soaking the ladyfingers.

Method
 

Preparation of the cream
  1. In a large bowl, whisk the egg yolks with sugar until the mixture lightens.
  2. Incorporate the cold mascarpone and mix until smooth.
  3. In another bowl, beat the egg whites until very firm peaks form.
  4. Delicately fold the egg whites into the mascarpone mixture using a spatula.
Prepare the strawberries and the mold
  1. Wash and hull the strawberries.
  2. Cut a portion into small pieces for filling and the rest into slices for decoration.
  3. Pour the chosen liquid for soaking ladyfingers into a shallow plate.
  4. Line the charlotte mold or a springform cake pan with parchment paper.
Assemble the charlotte
  1. Quickly dip the ladyfingers one by one into the liquid and arrange them vertically along the side of the mold.
  2. Place some at the bottom to create the base.
Fill and refrigerate
  1. Alternate layers of mascarpone cream and diced strawberries until the mold is full.
  2. Finish with a layer of cream and smooth the surface.
  3. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
Unmold and serve
  1. Carefully unmold the charlotte.
  2. Decorate the top with the remaining strawberry slices.
  3. Serve immediately.

Notes

Keep tightly wrapped in the refrigerator for up to 48 hours. If freezing, wrap slices individually and freeze no longer than one month; thaw in fridge to preserve texture.