Strawberry Charlotte

Ingredients for 8 servings:

• 8 sheets of red gelatin
• 750 g strawberries, fresh
• 4 tbsp sugar
• 2 tbsp raspberry liqueur
• 500 ml whipped cream
• 2 packets of vanilla sugar
• 100 g ladyfingers

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Hull the strawberries, dice 1/3 of them, and set aside. Purée the rest with a hand blender and season with sugar and raspberry brandy. Dissolve the gelatine, which has been soaked in cold water, over low heat until still wet, mix into the fruit purée, and chill for 30 minutes. Whip 375 ml of cream with the vanilla sugar until stiff, put some of it into a piping bag, and pipe a ring around the outer edge of an 18 cm springform pan. Place the ladyfingers, sugared side out, around the edge of the cream. Stir the remaining whipped cream and the diced strawberries into the fruit purée, pour into the pan, and chill for 2 hours. Loosen the edge of the springform pan, place the Charlotte with the springform pan base on a plate. Whip the remaining cream until stiff, and decorate the Charlotte with it.