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Fresh strawberry charlotte with orange-soaked sponge fingers
The move that makes all the difference here is pressing down on the mould's lid: it forces out air pockets between the layers, letting the dessert stand on its own once turned out, with no ring or clingfilm needed.
- Total time
- 200 min
- Prep
- 20 min
- Cook
- 0 min
- Rest
- 180 min
Ingredients
Method
In the Tupperware 1 l mixing bowl, whisk the fromage frais with the sugar without overworking it.
Rinse the strawberries, hull them, then cut them into pieces.
Dissolve the icing sugar in the orange juice in a small bowl. Dip the sponge fingers into it briefly, one by one, and use them to line the base and sides of the Tupperware Charlotte Mould.
Lay in half the strawberries, cover with half the fromage frais, add a row of barely soaked sponge fingers, then the rest of the strawberries and fromage frais; finish with a last layer of dipped fingers.
Close with the lid and press down several times to push out the air and pack everything together.
Chill for about 3 hours before turning out and serving.
