Berry Charlotte

For the berry charlotte, whisk together eggs, a little water (about 2 tablespoons) and sugar. Add flour and baking powder. Spread the dough on a baking tray. Bake at 200 degrees for 15 minutes. Turn out onto a damp tea towel.

Roll up the sponge. Then unroll, spread with jelly. Roll up sponge, cut into 20 slices. Line a dome mold (1 1/2 l) with them. Puree 3/4 of the strawberries.

Whip cream and sugar until stiff. Add the prepared gelatine and kirsch. Fold the puree and 2/3 of the berries into 2/3 of the whipped cream and pour into the mold.

Cover with the remaining snails. Fold the remaining berries into the remaining whipped cream. Pour onto the snails and refrigerate the berry charlotte for 9 hours.

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