Recipe: Charlotte aux Fraises

1 prepare the syrup to soak the biscuits:
boil for 2 minutes (no more) 40 grams of sugar in 5 tbsp of water and let cool. add 40 g of strawberries well crushed and passed through a sieve (with their juice) and 2 tbsp of strawberry liqueur or cream or red fruits (you can replace the strawberry pulp with strawberry coulis). stir and set aside at room temperature in a small dish where you can then dip the biscuits flat.
2/ wash, dry, hull the strawberries and cut them in half according to their size and keep a few whole ones for final decoration.
3/ prepare a vanilla cream like a custard (see recipe on the website) but with the following proportions: bring to a boil (with 1 tbsp of water at the bottom) 30 cl milk with a vanilla pod split and scraped to release the seeds.
while the milk is heating, whisk 4 egg yolks with 60 g sugar until pale then incorporate the boiling milk without stopping whisking (a little at first before incorporating the rest).
put everything gently back on the heat stirring with a wooden spoon until cooked to the ribbon stage. remove from heat.
soften the gelatin sheets in cold water, squeeze them out then incorporate one by one da