Charlotte Cake With Strawberries (No Bake)

Combine the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250 ml) and mix until stiff.

Rinse the strawberries, cut them into pieces, and pat them dry.

Cut the ladyfingers to the desired length (height of your springform). Briefly dip each ladyfinger in the milk.

Arrange the ladyfingers along the edges of the springform and then over the bottom.

Heat the heavy cream (100 ml) until it's almost boiling. Then add the white chocolate pieces (175 grams) and let it sit for 1 minute. Stir until smooth. Set aside 60 grams.

Pipe a layer of cream and spread it evenly. Then add some of the strawberry pieces and pour some of the reserved white chocolate (60 grams) over them. Pipe another layer of cream on top and smooth it out. Briefly dip the remaining ladyfingers in the milk and arrange them over the cream. Add the remaining strawberry pieces and pipe another layer of cream on top. Smooth it out.

Gently heat the white chocolate ganache until it's slightly liquid. Then pour the white chocolate evenly over the cream. Cover the cake and refrigerate to set, preferably overnight.

Pipe cream along the sides of the cake. Then cut the cake into slices. If desired, decorate with chopped pistachios and strawberry pieces.