CHARLOTTE RUB RATINGS RECIPES

Steps:

• Line the bottom of a springform pan with parchment paper. Line the bottom of the pan with ladyfingers. Dip the remaining ladyfingers in sugar and use to line the outside edge of the pan.
• Soften the gelatin in cold water. Rinse strawberries, pat dry and reserve several for garnish. Of the remaining strawberries, chop approximately one-third and purée the rest. Whisk together mascarpone, sour cream, sugar and vanilla sugar. Add the strawberry purée, strawberries and lemon juice to the mixture. Squeeze gelatin and melt in a small saucepan over low heat. Stir in 2 tablespoons strawberry cream mixture, then mix gelatin with remaining strawberry cream. Place mixture in refrigerator until it starts to gel. Fold in the whipping cream.
• Place the cream mixture in the mold lined with ladyfingers. Chill for a minimum of five hours in the refrigerator.
• To serve, remove from mold, garnish with remaining strawberries and mint leaves.

Steps:

• Beat egg white until stiff. Fold in powdered sugar and whipped cream.
• Flavor to taste with vanilla, instant coffee, brandy or sherry. 
• Line dessert glasses with ladyfingers or sponge cake. Fill with the Charlotte.
• Put a bit of preserved fruit in each glass or sprinkle with chopped nuts. Chill.