Prepare the mould and the strawberries

• Line the sides of a springform pan with ladyfingers, standing them upright and tightly packed.
• Halve the strawberries lengthwise and press them cut side out against the ladyfingers all around the mould.
• Keep a few strawberries aside for the top.

Make the lemon syrup

• Warm the water with part of the sugar until dissolved.
• Add the lemon juice and let cool slightly.
• Brush the ladyfingers generously with the syrup.

Whip the lemon cream

• Whisk the mascarpone with the remaining sugar, lemon zest and vanilla extract.
• Whip the cold heavy cream to soft peaks and fold it into the mascarpone mixture.
• Melt the bloomed gelatin and stir it into the cream.

Assemble the charlotte

• Spread half of the lemon cream over the ladyfinger base.
• Scatter the blueberries in an even layer.
• Cover with the remaining lemon cream and smooth the surface.

Chill and finish

• Refrigerate the charlotte until the cream is fully set.
• Decorate the top with the reserved strawberries before serving.