Preparation

• To prepare the Strawberry Charlotte, start by making the pastry cream following the recipe here and let it cool completely.

  In the meantime, prepare the maraschino soaking syrup: in a small saucepan pour in the water and sugar, heat until the sugar is completely dissolved, then add the maraschino liqueur. Stir and remove from heat, letting it cool completely.
  Whip the heavy cream (already sweetened) and keep it refrigerated until assembly time.
  Blend half of the strawberries and fold them into the now-cold pastry cream, obtaining a delicately flavored strawberry cream ready for composing the Charlotte.

• Now proceed to assemble the Charlotte.
  Take a 9-inch springform pan. Spread a very thin layer of whipped cream on the bottom, then arrange the ladyfingers in a ring along the sides of the pan.
  Quickly dip other ladyfingers in the maraschino syrup and place them on the bottom, over the thin layer of cream, forming the first layer.
  Add a generous layer of the strawberry cream, followed by strawberries sliced into rounds. Repeat with a second layer of syrup-soaked ladyfingers, cream and strawberries, and finish with a final layer of ladyfingers.
  Cover the cake with whipped cream up to the rim, smoothing it well with a spatula. Decorate as desired with the remaining strawberries and additional whipped cream if you like.
  Let it rest in the freezer for at least 3 hours. Before serving, remove it at least 40 minutes in advance, gently open the springform ring and unmold carefully to keep the cake structure intact.

• I recommend the set of removable round pans in 3 sizes click here.
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