Ingredients :

• Mascarpone — The base of everything. Use full-fat, never light — the light version creates a liquid cream that won’t hold. Any brand will do, as long as it’s real mascarpone and not a ‘preparation based on…’.
• Ladyfingers (Biscuits à la cuillère) — They absorb moisture and become fondant, which is intentional. The only rule: dip them for one second, not three. An over-soaked biscuit collapses and the charlotte won’t stand up.
• Fresh strawberries — In season if possible — out-of-season strawberries taste like plastic and add nothing. Thawed and well-drained frozen ones work for the inside. Save the fresh ones for decoration.
• Eggs — The yolks provide richness and binding, while the whipped whites provide lightness. It’s their combination that makes the cream moussy rather than compact. Use fresh eggs — they whip better.