Preparation

Keep 100 g of strawberries for decoration at the end of the recipe. Mash the strawberries with a blender. Put in the refrigerator.
Mix the sugar and the egg yolks. Beat until the mixture is smooth and pale yellow. Also put the mixture in the refrigerator.
Beat the crème fraîche
Place the ladyfingers in a cake pan around the cylinder.
Pour the strawberry puree into the sugar and egg mixture, then into the crème fraîche. Pour into the cake dish. Place boudoirs on top of the mixture. Cover with a sheet of baking paper or a plate.
Put in the refrigerator for 8 hours.
Turn the Charlotte over to a serving dish. Decorate with fresh strawberries.

Ingredients

  • 900 g strawberries
  • 150 g sugar
  • 8 egg yolks
  • 500 g fresh cream
  • Boudoirs or cookies