Strawberry charlotte

Directions

We start with the base. Preheat the oven to 170 degrees Celsius. Crush 18 pieces of savagier in the mixer and pour them into a bowl. Melt the butter and pour it on the cookies. Mix very well and pour into the base of our form. Press very well with a spoon or the base of a glass. Put it in the oven for 10 minutes.While the base is baking, make the cream. In a blender, take 4-5 strawberries and some cream and grind them until they become purees.Then we beat the cream until it thickens and then gently add the cream cheese and the powder, and the content from the blender. Mix until the ingredients are homogeneous. Then put the cream in the fridge to harden.After the base has been baked, we take it out and as it is hot, we take the savoyars and build them standing up around the rim of the form. Press lightly to make a dough and feminize it with the cookie.Then pour half the amount of cream. Chop strawberry pieces and scatter them in the cream. Then we take the savoyars and lay them on top. Then pour the rest of the cream, chop strawberries again and mix them into the cream.Then we garnish our charlotte with strawberries and chocolate.

Good luck.

- We can not bake the cookie. But I prefer baked to make it more crispy.- The amount of savoys is proportional to our form. I used a medium heart shaped tin. If you use the classic cake tin you will definitely need another pack of savaier.- You can also combine blueberries or other red fruits.- I don't dip the savoyars in milk or diluted strawberry liqueur or rum etc. because they absorb the moisture from the cream, so when it stands in the fridge to harden it will be ok.- You can put strawberry jam in the cream instead of melted strawberries. But you should reduce the sugar you put in the cream so that it doesn't turn out too sweet.