FRIJE

Instructions

• 1.   Place plastic wrap at the bottom of a springform pan. Dip the ladyfinger biscuits quickly in a little water, with the smooth side of the biscuit facing down.
• 2.   Arrange them all around the pan (smooth side facing inward) and line the bottom with the biscuits.
• 3.   In a bowl, pour in the chilled heavy cream, powdered sugar, and mascarpone. Beat quickly until the whisk leaves marks and the mixture is thick. Wash and cut 300g of strawberries into pieces.
• 4.   Spread half of the cream mixture on the bottom, then sprinkle with the strawberry pieces. Dip ladyfinger biscuits in water with the smooth side down, and arrange them on top of the strawberries.
• 5.   Add the remaining cream mixture, sprinkle with the rest of the strawberries, and finish with a layer of biscuits. Cover with plastic wrap and refrigerate for at least 4 hours.
• 6.   Flip the charlotte and remove it from the pan. Cut the remaining strawberries in half and arrange them on top.
• 7.   Heat strawberry jam in the microwave for 30 seconds and strain it to remove any chunks. Brush it onto the strawberries.
• 8.   And there you have it, your strawberry charlotte is ready!