CHARLOTTE WITH VICENZOVO STRAWBERRY

Preparation of the custard

Let's start by preparing the custard: in a saucepan, heat the milk with the lemon peel. In the meantime, in another saucepan, break the eggs, add the sugar, the cornstarch and mix well using a whisk.

Pour the hot milk in a thin stream, while stirring and bring the cream to the heat. Let it thicken while continuing to stir. When it boils, it is ready: it takes about 5 minutes.

Pour the cream into a bowl, cover it with cling film and let it cool.

Whip the cream and soak the gelatin in cold water.

Then when the cream is cold, add half of the whipped cream. Mix well with the electric whisk.

Drain the gelatin, drain it and transfer it to a saucepan with 3 teaspoons of water. Let it melt on the heat, then add it to the cream, mixing with the electric whisk.

Preparation of the base

Place a 24 cm diameter springform pan on a plate. Take the Vicenzovo Strawberry Ladyfingers and shorten them by about 1 cm with the help of a knife.

Then arrange them around the perimeter of springform pan and on the base, make sure the sugared part faces outwards. Moist the base well with sugared water.

Assembling the cake

Pour half of the cream on the base of the cake, level it with a spatula. Add a layer of berries and one of Ladyfingers. Moist the latter with sugared water and add the remaining cream. Level the surface well.

Transfer the remaining cream into a piping bag with a star tip and decorate the cake. Make lots of tufts of cream and decorate the central part with strawberries.

Let the cake rest in the fridge for at least 2 hours to make it firm.

After the resting time, unlatch the springform and decorate with a colored ribbon. Sprinkle the cake with icing sugar.

The Strawberry Charlotte is ready. Beautiful and perfect for all occasions!