Jelly Desserts
For the mascarpone cream:
For the sponge finger base:
For soaking the sponge fingers:
For the topping:
An elegant no-bake strawberry Charlotte cake with a beautiful border of delicate sponge fingers and a light, creamy mascarpone filling packed with juicy strawberries. Topped with fluffy whipped cream, fresh strawberries and a glossy strawberry jelly glaze, this impressive dessert is perfect for summer celebrations, birthdays and special occasions.
Line a 21 cm round springform cake tin with cling film, allowing the edges to extend beyond the sides of the tin.
Gently trim one end of each sponge finger that will be placed around the sides of the tin.
Arrange the sponge fingers vertically around the inside edge of the tin, then place a few more sponge fingers across the base.
Combine the ingredients for soaking the sponge fingers and lightly moisten those arranged on the base.
Dissolve the jelly in hot water and leave to cool completely, making sure it does not begin to set.
Whip the cream with the icing sugar and Gellwe Vanilla Sugar until slightly thickened.
Add half of the mascarpone and mix well, then add the remaining mascarpone and beat until a smooth cream forms.
Add the cooled jelly mixture in two batches, mixing after each addition.
Add the chopped strawberries and gently fold them in using a spatula.
Transfer the cream filling to the prepared tin, smooth the surface and refrigerate overnight.
Remove the chilled cake from the tin and transfer it to a serving plate.
Whip the cream with the icing sugar and Gellwe Śmietanex Whipped Cream Stabiliser until stiff peaks form.
Spread the whipped cream evenly over the top of the cake.
Dissolve the jelly in hot water and leave until it begins to set slightly.
Slice the strawberries and arrange them over the top of the cake.
Lightly brush the fruit with the partially set jelly.
Refrigerate the cake for approximately 1 hour.
Before serving, decorate with fresh basil or lemon balm leaves.
