Description
This Strawberry Charlotte Cake is a sophisticated dessert that combines the delicate flavors of fresh strawberries with the soft, sweet texture of ladyfingers, all held together by a silky strawberry mousse. Its elegant appearance and refreshing taste make it an ideal choice for special occasions and warm weather gatherings.
Ingredients
24–26 ladyfingers
For the strawberry mousse:
½ lb (225 g) strawberries
¼ cup + 2 tbsp (75g) sugar
2 packets powdered Gelatine (14g)
1 ¼ cup (300 ml) whipping cream (30%)
For the soaking syrup:
5 oz (150 ml) water
1 lime
¼ cup + 2 tbsp (75g) sugar
Instructions
Step 1 – Make the strawberry puree: Wash and tail the strawberries. Set aside 15-16 for decoration, and blend the rest into a puree. Strain if desired. Heat a third of the puree with half the sugar and the gelatine in a saucepan. Boil for 1 minute, whisking constantly. Remove from heat, mix in remaining puree, and cool.
Step 2 – Make the soaking syrup: Combine water, lime zest, and remaining sugar in a saucepan until sugar dissolves. Cool.
Step 3 – Make the strawberry mousse: Whip the cream to firm peaks. Fold in the strawberry puree gently.
Step 4 – Assemble the cake: Line an 8” springform pan with parchment. Dip ladyfingers in syrup and arrange around and at the bottom of the pan. Layer with mousse and strawberry halves. Chill for at least 4 hours.
Step 5 – To serve: Unmold the cake, remove parchment, and top with halved strawberries.
- Prep Time: 30 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 300