Charlotte of strawberry mousse

Line the bottom of the spring form with baking paper.

Let the gelatin soak in cold water.

Cut off a piece of the long fingers and place them upright against the edge of the spring form, with the sugared side facing out.

Keep a few nice strawberries apart and puree the rest with 100 grams of caster sugar.

Squeeze the gelatine and heat with the lemon juice until the gelatine is completely dissolved. Pour into the strawberry puree and beat everything firmly together.

Beat the yoghurt evenly through it.

Beat the whipped cream until stiff.

In another, clean bowl, beat the egg whites with the rest of the sugar.

Carefully pour the whipped cream into the strawberry mixture and then spread the egg white foam through it. Pour cautiously into the mold.

Cover the Charlotte with foil and let it stiffen in the refrigerator for about 4 hours.

Garnish the Charlotte with the rest of the strawberries and the almond shavings.