Strawberry Charlotte

Strawberry Charlotte

Ingredients:

1 package of champagne biscuits

500g of fresh strawberries (reserve some whole ones for decoration)

200g of fresh cream (or cream), very cold

200g of cream cheese

1/2 cup of refined sugar

1 teaspoon of vanilla essence

1/2 cup of water with a touch of liqueur or orange juice (to moisten the biscuits)

Preparation:

Preparing the Base:

In a springform pan (approximately 20 cm in diameter), place the champagne biscuits around the pan, with the sugared side facing out.

Slightly moisten the biscuits at the bottom of the pan with the mixture of water and liqueur or orange juice.

Strawberry Cream:

Whip the fresh cream until you get a consistent whipped cream.

In another bowl, mix the cream cheese, sugar and vanilla essence until you get a smooth and homogeneous cream.

Gently fold the whipped cream into the cream cheese mixture.

To assemble:

Place a layer of the cream over the biscuits in the bottom of the pan.

Add a layer of chopped strawberries.

Repeat the layers until the pan is full, finishing with the cream.

To decorate:

Garnish with whole or halved strawberries over the cream.

Refrigerate for at least 4 hours (or preferably overnight) to set and enhance the flavors.

To finish:

Carefully remove the rim from the pan and transfer to a serving plate. Serve the charlotte well chilled for a light and elegant dessert.