Strawberries and meringues for a different kind of Charlotte

Delicious and easy dessert to serve in any occasion to satisfy your guests after a rich meal. The Anthotyro cheese makes the creamy filling really light in taste. Store bought meringues will save you a lot of time but if you have a favourite recipe you'd like to follow then go with it!

Recipe of Efi Yialoussi,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 8-10 people):
500gr. of store-bought mini meringues, some roughly broken in pieces and some kept whole
400gr. of Greek Anthotyro cheese, at room temperature
1 ½ gelatin sheet (7,5 gr.)
200gr. of Greek yoghurt
80gr. of icing sugar
500gr. of strawberries, washed and roughly chopped

Method:
Put in a bowl half of the cheese with the icing sugar and mix thoroughly with a rubber spatula.

Put the gelatin sheet in some cold water and soak until it is softened. Drain very well with your hands and dissolve in 1/4 tea-cup of warm water. When it is ready incorporate the gelatin mixture into the bowl with the cheese.

Add in the bowl the rest of the cheese and the yoghurt and again mix thoroughly.

Cover the bottom and the sides of a "Charlotte mould" with a large piece of cling film. Empty the 1/3 of the cream filling, scatter on top with some of the strawberries and cover with broken meringues. Repeat the same procedure two more times.

Cover with the cling film and leave in the fridge until the dessert is very well set. Briefly dip the mould into some hot water and then turn the dessert onto a serving plate.

Carefully pull off the cling film and stick the whole meringues all around the sides of the dessert. Garnish on top with the rest of the strawberries and serve immediately.