Charlotte Strawberry Mousse

To prepare the mousse:
1. Crush the strawberries into a puree.
2. Hydrate the gelatin sheets in cold water. Once hydrated, drain and heat slightly in the microwave with 2 tbsp of milk.
3. Whip the cream with the help of a whisk and gradually add sugar. Stir in the strawberry purée and gelatin.
To assemble the Charlotte:
1. Begin by slightly weting one side of the lady fingers in milk. Place on the outer edges of the mold, forming the edges of the cake, keeping in mind that the wet side should be on the inside of the Charlotte. Also, place a layer of dry lady fingers across the base.
2. Add a layer of strawberry mousse. Repeat this operation, alternating layers of lady fingers and mousse until almost reaching the edge.
3. Let cool in the refrigerator at least 3 hours. Keep in mind that the more time the cake cools, the more firm it will be.
4. Once cool, decorate the top of the cake with strawberries.
5. Disassemble the mold walls and serve directly on the ceramic plate.

TRICK
To moisten the lady fingers, try not to overdo it. For example, you can put them on a rack to prevent further soaking in the liquid.