Ricotta Strawberry Charlotte

1. shorten sponge cake with serrated knife to the height of the springform pan rim. Soak 2 sheets of gelatine in cold water.

Clean 250 g strawberries, cut into quarters and finely crush with juice of one lemon. Add gelatine dripping wet to the syrup form, let it melt at low temperature. Stir strawberry puree with gelatin. Chill until the mixture begins to gelatinize slightly.

Soak remaining gelatin in cold water. Cut vanilla bean in half lengthwise, scrape out pith. Beat egg yolks, vanilla pulp and powdered sugar with the whisks of a mixer for 4-5 minutes until thick cream. Add ricotta, stir well. Heat the liqueur in a saucepan. Allow the gelatine to melt in it, stir into the ricotta mixture. Leave to cool for 10-20 minutes until it gels slightly. Whip the cream with 1 pinch of sugar until stiff. Stir 2/3 of the whipped cream into the ricotta cream. Pour half of the cream into a second baking dish. Stir through with strawberry puree.

Fill the remaining whipped cream into a piping bag and pipe a ring into the inner rim of a cake springform pan (24 cm ø). Place cookies in the ring with the sugar side facing out. Place small pieces of sponge on the bottom of the mold. First fill the ricotta cream, then the strawberry cream into the mold, spread smoothly. Cover and leave to cool overnight. 4.

Just before serving, clean the remaining strawberries and cut them in half.

Carefully remove the cake from the mold, decorate with strawberries, sprinkle with powdered sugar.

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