The STRAWBERRY CHARLOTTE is an elegant and delicious spoon dessert of French origin, perfect for spring and summer. It consists of a crown of ladyfingers that encloses a soft, creamy strawberry mousse.
Fresh strawberries are used both inside the cream and as decoration on the surface, making the dessert fresh and spectacular. It is usually served well chilled after resting in the refrigerator to allow the cream to set perfectly.
Indulgent, fresh, refined and easy to make, the Strawberry Charlotte is ideal to finish a meal sweetly or to celebrate a special occasion.
Follow the step-by-step instructions and making this beautiful dessert will be a piece of cake.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 24 ladyfingers
- 1 1/3 cups strawberries (for the puree)
- 1/4 cup granulated sugar
- 3 sheets leaf gelatin
- 1 1/4 cups sweetened whipping cream (non-dairy)
- 2 strawberries (for the insert)
- 2/3 cup water
- 1/3 cup granulated sugar
- 1 1/4 cups strawberries
- 1/2 tablespoon granulated sugar
- 1/2 lemon (juice)
For the Strawberry Charlotte you will need
- 1 Springform pan 8 in
- 1 Bowl
- 1 Hand mixer
- 1 Chopper
- 1 Small saucepan
- 1 Small bowl
- Parchment paper
Preparation Strawberry Charlotte
Place the water and sugar in a small saucepan. Put over heat and bring to a boil, stirring until the sugar has dissolved. Remove from the heat and allow to cool.
Hull and wash the strawberries. Cut them into pieces and place in the chopper. Process until you obtain a puree. If you wish, strain the puree through a fine-mesh sieve to remove the seeds.
Soak the gelatin sheets in cold water for 5 minutes.
In a small saucepan, heat 1/3 of the strawberry puree with the sugar, add the squeezed gelatin and stir until fully dissolved.
Remove from the heat, add it to the rest of the strawberry puree, mix thoroughly and let cool to room temperature.
Place the very cold cream in a bowl and whip until firm peaks form. Add the strawberry puree and gently fold it in with a spatula until you obtain a light, airy mixture.
Line the base of an 8 in springform pan with parchment paper.
Trim the ladyfingers to the same height as the pan. Quickly dip them in the syrup and place them around the edges of the pan with the sugared side facing out. Dip the scraps as well and use them to cover the base.
Pour half of the strawberry mousse into the ladyfinger shell and make a layer of chopped strawberries. Cover with the remaining mousse and level with a spoon.
Transfer the Strawberry Charlotte to the fridge and let it set for at least 8 hours.
I therefore recommend keeping it in the fridge overnight.
When the Charlotte has fully set, unmold it and gently transfer it to a serving plate.
Wash the strawberries, halve them and toss with lemon juice and sugar. Let macerate for 5 minutes and arrange them on the surface of the dessert. I recommend decorating it just before serving.
Storage
The Strawberry Charlotte should be stored carefully to preserve its freshness and texture.
Cover the Charlotte with plastic wrap or an airtight lid and keep it in the refrigerator for a maximum of 2 days. Beyond this time, the ladyfingers may become too soggy and the fruit may lose freshness.
