Step 3: Soak the cookies
Pour the orange juice or diluted strawberry syrup into a shallow bowl. Quickly dip the cookie fingers in the liquid, just enough to soften them without them falling apart (1 to 2 seconds per side).
Step 4: Assemble the charlotte cookies
In individual verrines or a large rectangular dish, place a first layer of soaked cookie fingers.
Spread a layer of mascarpone cream on top, then top with a layer of sliced strawberries.
Repeat the process (cakes, cream, strawberries) until all the ingredients are used up and finish with a layer of cream.
Decorate the top with the reserved whole strawberries or strawberry pieces for a colorful touch.
Step 5: Let rest and serve
Cover the charlotte cakes or verrines with plastic wrap.
Leave in the refrigerator for at least 3 hours, preferably overnight, so that the flavors blend and the texture sets.
Serve chilled with strawberry coulis or mint leaves for an elegant presentation.
Tips for making your strawberry cake
Soak the biscuits well:
the recipe on the next page
