Charlotte cake with biscotti

Preheat the oven to 170 °C top/bottom heat / 150 °C for fan oven. Lightly grease a baking tin (20-25 cm in diameter) and line with baking paper. Heat the milk, butter and ¼ tsp of vanilla extract in a small pan until the butter has melted but the milk is not yet boiling. Beat the eggs and granulated sugar for approx. 8 minutes until the mixture turns frothy. Sieve the flour and baking powder and then carefully fold into the egg and sugar mixture along with the salt and 1 tsp of lemon zest using a whisk. Pour the warm milk and butter mixture into a bowl and quickly but carefully fold in a third of the egg-sugar-flour mixture. Fold this into the remaining egg-sugar-flour mixture and stir until smooth. Pour the batter into the tin and bake on the middle shelf for 35-40 minutes (test with a skewer). Leave the cake to cool in the tin for 30 minutes. Turn it out of the tin and leave to cool completely for a further 60 minutes.

Whip the cream and icing sugar until creamy but not stiff. Add the mascarpone, Mozart White, ½ tsp of vanilla extract, and 1 tsp each of lemon and orange zest and stir in briefly. Then finish stirring these in using a whisk. Cut the cake twice horizontally. Spread 50 g of jam on the cut surface of the bottom cake layer. Spread 3-4 tbsp of the mascarpone cream on top. Place the middle cake layer on top and spread and decorate as described. Place the top cake layer on top. Spread the remaining cream all over the cake. Arrange the biscotti all round the outside and tie with a ribbon. Depending on their size, quarter, halve or leave the strawberries whole and decorate the charlotte cake with them. Garnish with flowers or mint as desired.