Vanilla Charlotte with Strawberries

Butter a charlotte or tart springform pan.

Spread the bottom and the edge tightly with biscotti. For the rim, cut the bottom round of the biscotti straight so that they remain standing.

For the cream, bring the milk, vanilla pulp and sugar to the boil, stir in the starch powder and let it boil once.

Now add the egg yolks.

Dissolve the soaked, squeezed gelatine in the hot mixture.

Allow the cream to cool. As soon as it starts to gel, stir in the stiffly whipped cream and place in the refrigerator again.

Cut the washed strawberries into slices and layer them alternately with the cream in the mold. Start with the cream.

Chill the charlotte for about 3 hours, then turn out onto a plate or loosen the edge of the cake springform pan.

Decorate with strawberries and whipped topping.

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