Ingredients for a 16 cm mold:
230 g cheese spread
220 g sour cream
100 g icing sugar
220 g fresh strawberries
6 g of gelatin
50 ml of milk
3 tablespoons cherry or blackcurrant liqueur
5 tablespoons milk
175 g of pink lady finger biscuits
Sugar pearls and strawberries to decorate
In a bowl, whip the cream cheese, sour cream and sugar. Mash 100 g of the strawberries and stir them into the mixture. Melt the gelatin in a water bath with the milk. Whisk it then into the cream. Finally, cut the remaining strawberries into quarters and gently mix them into cream preparation.
In another bowl, mix the milk (lukewarm) and liqueur. Dip in each lady finger biscuit on both sides (for less than a second) and put vertically in a small cake mold (loose-bottomed). Make the whole tour of the cake mold, squeezing tight the biscuits. Finally, line the bottom with soaked lady finger biscuits, filling the gaps with chunks of them.
Gently pour in the cream preparation. Cover the cake and refrigerate overnight (or at least for 5-6 hours). The next day, unmold the charlotte and decorate to taste. Halves of strawberries and sugar pearls finished my cake.