Strawberry Charlotte

It was a friend's birthday and he had asked my for a cake. Well, who am I to deny that wish :)

What you need:

250 g lady's fingers
50 g butter

350 ml milk
2 sachets vanilla sugar
6 egg yolks
100 g sugar
2 sachets gelatine powder (equals 12 leafs, in total)
250 g strawberries (pureed)
125 g raspberries (pureed)
250 g mascarpone
400 g single cream
200 g raspberries
strawberries for decoration

First, cut ca. 1 cm from one side of the lady's fingers. Put the rim of a springform onto a plate and line it with the lady's fingers. Then, crumble the remaining lady's fingers and the cut off pieces and mix them with the melted butter. Fill the mixture into the form and push it gently onto the plate, so that it forms a base for the filling.

Then, cook the milk with the vanilla sugar and a pinch of salt. Meanwhile, mix the egg yolks with the sugar until the mixture gets a light yellow colour. When the milk has cooled down a little pour it very slowly into the egg mixture, while stirring constantly. Then, pour the mixture back into the pot and heat it, stirring constantly, until the mass gets a bit thicker. Meanwhile, soak the gelatine for some minutes. Then, stir the gelatine into the milk and let it dissolve. Then, add the pureed strawberries and raspberries and fold them under. Beat the mascarpone until fluffy and add the milk-mixture to it and stir mix with a spoon. Finally, beat the cream until stiff peak and fold under together with the raspberries. Leave the mixture in the fridge until it starts to jelly.

Then, fill it into the lady's fingers crust. Leave in the fridge for at least three hours. 

Now, feel free to decorate the cake with some strawberries.