Strawberry charlotte


– 6 gelatine sheets
– 400 g strawberries
– 250 ml double cream
– 200 g Greek yoghurt
– 2 tbsp sugar
– 350 g trifle fingers
– icing sugar for dusting


Soak the gelatine sheets in cold water for a couple of minutes. Wash the strawberries and pulp half of them. Add three tablespoons of this strawberry puree to a pan and bring to the boil. Remove the pan from the heat and squeeze the gelatine out over the top of the strawberry mixture. Stir well until the gelatine is completely dissolved.

Beat the double cream with the sugar until stiff. Fold the yoghurt, gelatine mixture and the rest of the strawberry puree through this. Pour the mixture into a cake tin and place the trifle fingers on top. Allow the Charlotte to stand in the fridge for a minimum of three hours. Remove the Charlotte from the tin by running a knife around the edge and turn it out onto a plate. Stick the rest of the trifle fingers to the outside and tie a ribbon around the cake. Decorate the top of the Charlotte with the rest of the strawberries.

Read more in Daphne’s Diary 05-2019.

Lots of love and have a nice day, see you soon! Daphne