Strawberry Charlotte

COMPOSITION

• Star anise – flavoured pastry cream
• Dark chocolate – flavoured pastry cream
• Ladyfingers
• Whipped cream
• Strawberries

Star anise – flavoured pastry cream

• egg yolks 10
• sugar 300 g
• milk 1 l
• corn starch 100 g
• star anise 1 piece

Separate the yolks and whipped them with the sugar. Add the corn starch and boiling milk. Put on the heat until boiling. Let it cool.

Dark chocolate flavoured pastry cream

• egg yolks 10
• sugar 300 g
• milk 1 l
• corn starch 100 g
• dark chocolate 400 g

Separate the yolks and whipped them with the sugar. Add the corn starch and boiling milk. Put on the heat and add the chocolate (previously melted with double boiler) until boiling. Let it cool.

Assembly

Dip ten ladyfingers in coffee cream and dip another ten ladyfingers in Alchermes liquor. Line a dome shaped bowl with the coffee-soaked ladyfingers, creating a 10-cm tall base. Cover the first layer with the star anise flavoured pastry cream. Proceed with the Alchermes-soaked ladyfingers creating a second layer. Add a 5-cm deep layer of dark chocolate flavoured pastry cream.
Finish with a final layer of coffee-soaked ladyfingers. Place Charlotte in the refrigerator for two hours.

Presentation

Turn the prepared Charlotte upside down on the serving dish. Garnish with whipped cream, strawberries and a light dusting of cocoa powder