Ingredients
Cream
- 400 g mascarpone
- 16 g whipping cream stabilizer (2 sachets)
- 8 g vanilla sugar (1 sachet)
- 40 g powdered sugar
- 250 ml whipping cream (unwhipped)
Ganache
- 100 ml heavy cream
- 175 g white chocolate
Filling
Base
Garnish
- Unsalted pistachios
- Strawberries
Instructions
1- Prepare the Cream:
- Place the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar in a deep bowl.
- Mix for 1 minute.
- Gradually add the whipping cream (250 ml) and mix until stiff.
2- Prepare the Strawberries:
- Wash the strawberries and cut them into pieces.
3- Prepare the Ladyfingers:
- Cut the ladyfingers to the desired length (height of your springform pan).
- Briefly dip each ladyfinger into the milk.
- Arrange the ladyfingers along the edges of the springform pan and then over the bottom.
4- Prepare the Ganache:
- Heat the heavy cream (100 ml) almost to boiling.
- Add the pieces of white chocolate (175 g) and let it sit for 1 minute.
- Mix until smooth.
- Reserve 60 grams of the ganache.
5- Assemble the Cake:
- Pipe a layer of cream over the ladyfingers and distribute it evenly.
- Add some of the strawberry pieces and pour 60 grams of the white chocolate ganache over them.
- Pipe another layer of cream on top and smooth it out.
- Briefly dip the remaining ladyfingers in the milk and distribute them over the cream.
- Add the remaining strawberry pieces and pipe another layer of cream on top.
- Smooth it out evenly.
6- Top with Ganache:
- Heat the remaining white chocolate ganache.
- Pour the ganache evenly over the cream.
7- Refrigerate:
- Cover the cake and refrigerate to set, preferably overnight.
8- Garnish:
- Before serving, garnish with unsalted pistachios and fresh strawberries.
9- Enjoy your delicious no-bake Charlotte Cake with Strawberries!
Post a Comment