Be sure to pat the strawberries thoroughly dry with kitchen paper before blending with the yoghurts. If the mixture is too watery, the gelatine will not set it.
ingredients
serves 8
3 eggs
1/2 cup superfine sugar
7/8 cup All purpose flour
1 1/2 lb strawberries, hulled, washed and dried
3/4 cup Greek yoghurt
3/4 cup low-fat natural yoghurt
6 tablespoons cold water
1 tablespoons (1 sachet) powdered gelatine
Sprigs of mint and whole strawberries for decoration
method
OVEN: Preheat to 220°C (425°F, gas mark 7)
1. Line a swiss-roll tin, 15 x 12 inch, with nonstick baking paper.
2. Whisk the eggs and half the sugar in a bowl with an electric or rotary hand whisk until fluffy and so thick that a ribbon of mixture trailed on it from the whisk stays on the surface. Sift the flour over the mixture and fold it in gently with a large metal spoon. Pour into the swiss-roll tin and spread evenly. Bake in the heated oven for about 8 minutes, or until well risen, very lightly coloured and springy to the touch. Turn onto a wire rack, remove the baking paper and leave to cool.
3. Meanwhile blend two-thirds of the hulled strawberries with the yoghurts and the rest of the sugar in a food processor until smooth, and pour into a bowl. Roughly chop the remaining third of the strawberries and fold into the strawberry and yoghurt mixture.
4. Pour the water into a small saucepan and sprinkle the gelatine evenly over the surface. Leave to stand for 5 minutes until the gelatine swells and becomes opaque, then stir over a low heat until dissolved. Quickly stir the hot gelatine into the strawberry and yoghurt mixture, then refrigerate the mixture for 5 - 10 minutes, until it is thickened but not set.
5. Meanwhile, cut across the sponge cake to make four strips and trim them to fit the bottom, sides and ends of a nonstick loaf tin 10 x 4 1/4 inch. Arrange the sponge with the unbrowned sides against the tin. Spoon in the strawberry and yoghurt mixture
and spread evenly. Cover the charlotte and put it in the refrigerator for 3 hours, or overnight, until the filling is firmly set.
6. If necessary, trim the sponge so that it is level with the top of the strawberry filling. Turn the charlotte onto a flat serving plate and decorate with sprigs of fresh mint and strawberries cut into thin slices.
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