Charlotte fraises pistache sans cuisson (No-Bake Strawberry Pistachio Charlotte)

Steps

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1. 1
   Prepare the strawberries: wash, trim the stems, cut into small cubes, place in a bowl and sprinkle with a little sugar, set aside.
   ▶ ≈0:58
2. 2
   Prepare the cream base: chill the bowl and whisk in the freezer. In a small pot, mix a little liquid cream with agar-agar and heat to a boil for about 30 seconds (or if using gelatin, soften in cold water first, then dissolve in warm cream).
   ▶ ≈1:27
3. 3
   Place mascarpone in the chilled bowl, mix briefly, then add the cooled agar-agar mixture and whisk until smooth.
   ▶ ≈1:59
4. 4
   Whip the cold liquid cream at low speed until it forms small peaks, add sugar and a little vanilla sugar, continue whisking until fluffy.
   ▶ ≈2:13
5. 5
   Gently fold the whipped cream and sugar into the mascarpone mixture. Divide the mixture in two: keep one portion plain, and stir pistachio cream into the other.
   ▶ ≈2:22
6. 6
   Prepare the soaking syrup: combine diluted strawberry syrup or fruit juice with sugar and water.
   ▶ ≈2:43
7. 7
   Line the bottom and sides of the charlotte mould with soaked ladyfinger biscuits, using a mix of pink and classic biscuits for visual appeal.
   ▶ ≈3:03
8. 8
   Layer the filling: spread a layer of plain cream, add strawberry cubes, place halved biscuits, add pistachio cream and crushed pistachios, repeat to build multiple layers.
   ▶ ≈3:17
9. 9
   Trim any biscuits protruding above the mould's edge to keep them level; this prevents the cake's centre from collapsing when unmoulded.
   ▶ ≈3:58
10. 10
    Refrigerate the cake for at least 4 hours, preferably overnight, to allow the cream to set fully and achieve the perfect texture.
    ▶ ≈4:12
11. 11
    Carefully unmould the cake and decorate the top with fresh strawberry slices and crushed pistachios.
    ▶ ≈4:27