Strawberry and White Chocolate Charlotte Cake

Line the bottom and sides of a 9 inch spring form pan with plastic wrap. Set aside.

For the strawberry mousse:
In a large saucepan combine strawberries and sugar and cook over medium heat for 15-20 minutes. Remove from heat. Let them cool completely. Then transfer to a food processor/blender and puree until smooth. Strain mixture and set aside. Let it cool down completely.

In a small bowl sprinkle gelatin over the cold water. Let it sit for 5 minutes.

In the meantime beat the cold whipping cream using an electric mixer on high speed for 3-5 minutes until firm.

The gelatin mixture should have gotten firm already. Place it in the microwave for 10-15 minutes or warm it up over a double boiler until it turns into a liquid. Add gelatin to strawberry mixture. Add vanilla extract. Gently, using a rubber spatula fold in whipped cream.

For the assembly:
Line the sides of the spring form pan with lady fingers (see photo). Pour strawberry mousse into the spring form pan. Refrigerate for at least 30 minutes.

For the white chocolate mousse:
In a small bowl add the cold water and sprinkle gelatin on top. Let it sit for 5 minutes.

Place white chocolate in a bowl and set aside.

Bring half of the heavy cream to a simmer in a saucepan. Pour the hot cream over the white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.

Warm up gelatin in the microwave or over a double boiler, until it turns liquid. Add gelatin to white chocolate mixture.

In a bowl whip the remaining half of the heavy cream using an electric mixer on high speed, for 3-5 minutes or until thick. Using a rubber spatula fold whip cream into the white chocolate/gelatin mixture.

To finish the assembly:
Pour white chocolate mousse over chilled layer of strawberry mousse. Refrigerate for 4-6 hours, preferably overnight. Add fresh strawberries on top. Slice and enjoy!