Wash your strawberries well and create the two batches as described in the recipe notes below. Mash the first batch of strawberries to a smooth consistency. Cut the second batch of strawberries into halves or quarters and keep aside.
In a bowl mix together the mascarpone, yogurt, strawberry mash and sugar.
Break all the lady finger cookies into two. Pour the liqueur OR syrup into a large bowl or soup plate and dip the ladyfinger halves into it so that the soak up the liqueur or syrup.
Keep your whiskey glass ready and place the soaked up ladyfinger halves into the glass. Per glass I used 5 halves with 4 at the corners and one at the bottom.
Spoon in some of the mascarpone mixture over the ladyfinger cookies into the glass jar to create a layer.
Add the cut strawberry over the mascarpone layer.
Fill up with another layer of mascarpone mixture and finish by decorating with another strawberry layer on top. I use about 2 ½ cut strawberries per glass.
Keep the individual charlottes in the fridge to cool.
Serve cooled as a dessert and decorate with a mint leave you like.
Notes
The total amount of 22.9 ounces/ 650 grams strawberries is separated into two batches. Batch #1 = 8.8 ounces/250 grams strawberries that are turned into a mash. Batch #2 = 14.1 ounces/400 grams/~20 strawberries that are cut into half or quarters and used in-between layers and as a deco of the charlottes.
The sugar will need to be adjusted if you intend to prepare non-alcoholic charlottes made with syrup. Taste test.
Prepare boozy charlotte with fruit or nut liqueurs of your choice OR kid friendly non-alcoholic charlotte with fruit or nut syrups.