Postre
No-Bake Strawberry Charlotte Cake
40 minPara 8Nutri-Score D€€
D
40 min
40 minNo-Bake Strawberry Charlotte Cake
lo que necesita
Ingredientes
ladyfingersPanadería200 g
strawberries (hulled, half sliced, half pureed)Frutas y verduras500 g
mascarpone (at room temperature)Lácteos250 g- heavy cream (very cold)Lácteos300 ml
sugarDespensa80 g- vanilla extractDespensa5 ml
- gelatin (bloomed in cold water)Despensa6 g
milkLácteos100 ml
por ración
Nutrición
257kcal
- Carbohidratos
- 24 g
- Proteínas
- 4 g
- Grasas
- 16 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Cazo
Espátula
paso a paso
Preparación
- Paso 1
Prepare the strawberry puree
- Blend half of the strawberries into a smooth puree.
- Slice the remaining strawberries and set aside.
- Paso 2
Bloom and melt the gelatin
- Soak the gelatin in cold water until soft.
- Warm the milk in a saucepan and dissolve the drained gelatin in it.
- Paso 3
Make the cream filling
- Whisk the mascarpone with the sugar and vanilla extract.
- Whip the cold heavy cream to soft peaks and fold it into the mascarpone.
- Fold in the strawberry puree and the milk with gelatin.
- Paso 4
Line the pan
- Line the bottom and sides of the springform pan with ladyfingers.
- Brush the ladyfingers with a little milk or strawberry syrup.
- Paso 5
Assemble the charlotte
- Pour half of the cream into the pan.
- Arrange a layer of sliced strawberries.
- Cover with the remaining cream and smooth the top.
- Paso 6
Chill and decorate
- Refrigerate until the filling is fully set.
- Unmold and decorate with the remaining strawberries before serving.