CHRISTMAS STRAWBERRY CHARLOTTE CAKE

90 Min

8 Portions

Medium level

INGREDIENTS

3 ½ cups of ladyfinger cookies

1/2 cup milk

2 cups cream cheese

1 cup evaporated milk

1 1/2 cups condensed milk

1 cup cream

1 tsp orange zest

A big splash of Vainilla Molina

4 envelopes of unflavored powdered gelatin

1 cup chopped strawberries

2 cups strawberries to decorate

DIRECTIONS

1. Blend cream cheese, evaporated milk, condensed milk, cream, milk, orange zest, unflavored gelatin powder and Vainilla Molina. Beat for 3 minutes until everything is completely integrated.

2. Pour mixture into a bowl, add strawberries and stir.

3. Fill half of a mold with previous mixture, and add a middle layer of halved ladyfingers. Refrigerate for 30 minutes and refill mold with remaining mixture.

4. Refrigerate again for 1 hour or until set.

5. Unmold cake and place it on a base that allows you to add ladyfingers around cake.

6. Cover entire cake with ladyfingers and tie a Christmas ribbon around it.

7. Top with rest of strawberries.

8. Enjoy!