Strawberry charlotte


A refreshing dessert for hot summer days! Best served on your terrace with freshly picked strawberries and whipped cream!


200 g Savoiardi
500 g strawberries
400 g cream
150 g icing sugar
15 g leaves of gelatine
1 lemon
3 tbsp Alkermes (sweet liqueur)


  • Place the leaf gelatine in cold water. Reserve about 3 tbsp. strawberries and strain the rest.
  • Add the sugar, liqueur and juice of half a lemon and mix well.
  • Squeeze the gelatine dry and melt in a saucepan over the lowest heat.
  • Stir into the strawberry purée and allow to set, not forgetting to stir the mixture from time to time.
  • Whip the cream until stiff and mix together with the strawberry purée and the reserved whole strawberries.
  • Pour into a lightly greased pudding basin which has been lined with the savoy biscuits, and refrigerate for approx. 3-4 hours.
  • Before serving, turn out the charlotte and decorate the top with whipped cream and a few whole strawberries.
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