Strawberry Charlotte with Crème De Cassis

Mix a little water, powdered sugar and liqueur and soak the biscuits in it. Line the bottom and sides of a mold with smooth walls with the biscuits.

Finely mash the strawberries (reserve a few small strawberries for decoration) with the yogurt and powdered sugar.

Soak the gelatine, squeeze it out and let it dissolve in the warmed red wine. Carefully add 4 tablespoons of the fruit puree to the gelatine, mix well, then mix everything together into the puree. Whip the whipped cream until stiff and fold into the strawberry puree.

Pour the mousse into the mold lined with the sponge cake, it should be flush with the edge of the sponge cake (shorten the sponge cake if necessary). Cover the mold with plastic wrap and refrigerate for one night.

Before serving, carefully remove the foil and invert the mold onto a plate. Decorate everything together with mint leaves and small strawberries.

Preparation Tip:

Instead of Crème de Cassis you can also use another liqueur, e.g. strawberry liqueur.

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