Charlotte aux Fraises
A classic French dessert featuring layers of ladyfingers, whipped cream, and fresh strawberries for a light yet indulgent treat.
Equipment
- Charlotte mold or deep round cake pan
- Mixing bowls
- Whisk or electric mixer
- Serrated knife and cutting board
- Fine sieve (optional)
- Spatula
- Pastry bag (optional)
- Thermometer (optional)
Ingredients
Main Ingredients
- 500 g fresh strawberries hulled and sliced
- 300 g ladyfingers or sponge biscuits
- 250 ml heavy cream chilled
- 100 g sugar
- 1 tsp vanilla extract
- 3 sheets gelatin or equivalent in powdered form
- liqueur Optional, e.g., Grand Marnier
Instructions
- Rinse the strawberries thoroughly, remove the stems, and hull them. Cut into halves or quarters.
- Toss the strawberries with a pinch of sugar and let them macerate for 10–15 minutes.
- In a chilled mixing bowl, combine heavy cream, sugar, and vanilla extract. Whip until soft peaks form.
- Soften gelatin in cold water, then gently melt over low heat. Fold into whipped cream carefully.
- Line the charlotte mold with ladyfingers, briefly dipping them in syrup to avoid sogginess.
- Layer ladyfingers, whipped cream mixture, and macerated strawberries, repeating until the mold is filled.
- Finish with a final layer of whipped cream and decorate with whole strawberries and mint leaves.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Carefully unmold and serve chilled, slicing with a serrated knife.
Notes
Ensure the cream is well chilled for better whipping. Briefly dip the ladyfingers in syrup to prevent excessive softness. Chill overnight for the best results.