Strawberry Charlotte with Ladyfingers and Strawberry Mousse

What you need

• 250 g (9 oz) ladyfingers, about 30
• 650 g (1 1/2 lb) strawberries, hulled
• 110 g (1/2 cup) granulated sugar
• 100 ml (scant 1/2 cup) water
• 1 tbsp lemon juice
• 8 g (2 1/2 tsp) gelatin powder
• 350 ml (1 1/2 cups) heavy cream, cold
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Stir 40 g of the sugar into the water in a small pan over medium heat until dissolved, then let the sugar water cool.

2. 2

   Sprinkle the gelatin over 3 tbsp cold water in a small bowl and leave for 5 min.

3. 3

   Blend 350 g of the strawberries with the remaining 70 g sugar and the lemon juice until smooth. Dice 150 g of the strawberries and keep the rest for the top.

4. 4

   Microwave the gelatin for 10-15 seconds until fully liquid. Stir it into 4 tbsp of the strawberry puree, then stir that back into the rest of the puree.

5. 5

   Whip the cream with the vanilla extract to soft peaks, then fold it into the puree in two additions until no streaks remain.

6. 6

   Dip each ladyfinger into the sugar water for one second. Line the sides of a 20 cm (8 in) springform pan, rounded side out, and cover the bottom with more ladyfingers, trimming to fit.

7. 7

   Spoon in half the mousse and scatter over the diced strawberries.

8. 8

   Add another layer of dipped ladyfingers, then the remaining mousse. Smooth the top.

9. 9

   Cover and refrigerate until firm, at least 4 hours or overnight.

10. 10

    Remove the ring, halve the remaining strawberries and arrange them on top. Slice with a hot knife.

Imported from corrigansisters.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.