Let’s get started:

1 package of Italian ladyfingers, or 1 bag of Fossiers pink biscuits.

Equipment:

8 inch springform pan or 8 x 8 inch brownie pan

Make syrup

Make cream

Assemble

Wait - the hardest part

Strawberry syrup:

• 1 pound strawberries - save some to decorate

• 2 tablespoons sugar

• 1 teaspoon vanilla

• 2 tablespoons water

• 1 tablespoon TJs freeze-dried strawberries pulverized (use a Coffee grinder or mortar and pestle) measure after the berries are powdered.

• 1 tablespoon Grand Marnier - optional

• Place all ingredients in a saucepan on low to medium heat for about 10 minutes, until the juices are released. Strain juice into a shallow bowl, where ladyfingers will be soaked.

Cream:

• 1 pkg/227 gr. TJs mascarpone

• 1 ½ cups TJs whipping cream

• 1 teaspoon vanilla

• 3 tablespoons sugar

• Place heavy whipping cream, sugar and vanilla into a mixer and beat until whipped. Don’t overbeat or you’ll have butter. Add the mascarpone and mix until just blended. Set aside until you’re ready to assemble.

Assembly:

1. For the Charlotte finish, line the cookies vertically inside the springform pan, then begin the process below. Note: before assembling, arrange the dry cookies into the dish so that you know how best to place them. You may need to break some to fill corners if you’re using a round springform pan.

2. Dip the ladyfingers into the strawberry syrup; move quickly, but dip on both sides. Place into the pan until the bottom layer is lined. You want just enough syrup to absorb into the cookies without over saturating them. There should not be excess liquid on the pan bottom.

3. Place half of the mascarpone cream over the bottom layer and spread evenly.

4. Repeat, layering cookies, then cream.

5. Decorate the top with additional strawberries.

6. Cover with plastic wrap and refrigerate for a couple of hours. The longer it rests, the more cake-like it will be, which will allow it to be sliced. But you can always spoon it out and eat it immediately!