A dessert recipe that gives you the option of changing the fruit. Delicious!


  • 500 grams of strawberry
  • 200 grams of champagne biscuit
  • Chantilly
  • 1 can of cream
  • 1 small box of cream
  • 100 grams of icing sugar
  • ½ envelope of colorless powdered gelatin
  • 30 ml of water
  • 1 teaspoon of strawberry essence
  • 30 ml strawberry liqueur

Preparation Mode

  1. Clean the strawberries well.
  2. Reserve some for decoration.
  3. Chop the remaining strawberries, place them in a sieve and sprinkle them with 2 tablespoons of icing sugar.
  4. Place the sieve in a bowl and let the strawberry “cry” for approximately 30 minutes.
  5. Before using, gently squeeze the strawberries using the back of a spoon.
  6. Use the collected syrup mixed with the liquor and a little water to moisten, without soaking, the biscuits.

Cream preparation method

  1. Hydrate the gelatin in water and heat over low heat, stirring constantly, to dissolve without letting it boil.
  2. Mix the cream with the sugar and essence.
  3. Add the prepared gelatin and mix well


  1. Line the bottom of a 22 cm round pan with whipped cream.
  2. Line the side and bottom of the pan with the moistened biscuits. Add some more whipped cream.
  3. Add a layer of cream, a layer of strawberry and a layer of biscuit.
  4. Repeat the layers and finish with a layer of cream.
  5. Cover with plastic film and refrigerate until the next day.
  6. Unmold and decorate with the reserved strawberries.

Mom Tips

If you prefer, swap the strawberries for fruit of your choice. Fruits in syrup are also used for charlotte.

Approximate yield of 12 servings.

Source: https://www.receitasdemae.com.br/receitas/charlotte-de-morango/

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