FRIJE

Instructions

• 1.   Pour a little orange juice into a flat-bottomed container.
• 2.   Place the biscuits in the orange juice and immediately remove them. Do not soak them.
• 3.   Mix the mascarpone and the cream cheese. Half mascarpone, half cream cheese. For a firmer cream, you can use 3/4 mascarpone and 1/4 cream cheese.
• 4.   Add the sugar and mix with a whisk. Taste. Adjust the amount of sugar according to your taste and the quality of the strawberries.
• 5.   Line your loaf pan with plastic wrap, leaving large edges on each side, and place the biscuits side by side to line the bottom of the pan.
• 6.   Spread a layer of the cream cheese/mascarpone mixture on top of the biscuits.
• 7.   Add a layer of washed, hulled, and halved strawberries.
• 8.   Repeat with a layer of biscuits quickly dipped in orange juice, and so on until the top of the pan.
• 9.   When the charlotte is assembled, fold the plastic wrap over the biscuits.
• 10.   Press lightly to hold everything together, using a board or the bottom of another pan.
• 11.   Refrigerate for at least 3 hours. It can be made the day before for even better results.
• 12.   Very easy to unmold, you just need to decorate the top with fresh strawberries. The different layers are clearly visible when sliced.

Notes & Suggestions

• https://chefsimon.com/gourmets/chef-simon/recettes/charlotte-aux-fraises--14