Easy and quick recipe for strawberry charlotte
Euros € (1.34€/part)
- 300g of ladyfingers
- 500g of strawberries
- 20 cl of liquid cream 30% fat
- 150g of mascarpone
- 50g of icing sugar
- strawberry jam
- water
- Line the bottom of the springform pan with plastic wrap. Dip the ladyfingers quickly in a little water, smooth side down.
- Arrange them all around the mold (smooth side facing inwards) and line the bottom with biscuits.
- In a bowl, combine the very cold heavy cream, powdered sugar, and mascarpone. Beat quickly until the whisk leaves marks and the mixture is thick. Wash and chop 300g of strawberries.
- Place half of the mousse in the base, then scatter with pieces of strawberries. Dip the ladyfingers in water on the smooth side, and arrange them on top of the strawberries.
- Add the remaining mousse, scatter the remaining strawberries over it, and finish with a layer of biscuit. Cover with plastic wrap and refrigerate for at least 4 hours.
- Turn the charlotte upside down and unmold it. Cut the remaining strawberries in half and arrange them on top.
- Heat strawberry jam in the microwave for 30 seconds and pass it through a sieve to remove any lumps. Brush onto the strawberries.
- And there you have it, your strawberry charlotte is ready!
Material
- Pastry bowl
- 18cm diameter springform pan.
- Electric mixer
- Wash and cut into pieces 300g of strawberries.
Tips and tricks
A lighter mousse? Replace the mascarpone with regular fromage blanc. Which strawberries to use for a charlotte? Don't skimp on the quality of your strawberries. The star ingredient of your charlotte, they'll do (practically) all the work for your taste buds. So, opt for beautiful, fragrant, local strawberries ;-) Which cream to choose? For the cream, you need full-fat liquid cream. Don't try to replace 30% cream with light cream; your mousse won't whip. You can also choose whipping cream or heavy cream. Which biscuits? You should use ladyfingers or boudoir biscuits.
- Carbohydrates: 38g
- Lipids: 15.9g
- Gras sat.: 10.7g
- Protein: 4.1g
- Fiber: 2.5g
- Sucre: 12.4g
- ProPoints: 9
- SmartPoints: 11
Questions
Excellent idea! Use sliced bread for a savory charlotte, add asparagus, smoked salmon, and chives. Season lightly with salt, layer, and chill. A fresh and original delight—enjoy!
To flavor your strawberry charlotte, you can quickly soak the ladyfingers in a little rum mixed with water before arranging them in the mold. This will add a delicate touch without overpowering the flavor.
Strawberry charlotte uses ladyfingers soaked in water, mascarpone mousse, and fresh strawberries, while tiramisu has coffee, cocoa, and a richer mascarpone cream. They are two similar but quite distinct desserts!
Hello, your pastry cream will be too thick to replace the cream we made here and could therefore make your cake too heavy.
Hello, yes absolutely, with a good whisk and a bit of elbow grease you should be able to manage :-)
Hello, no problem at all with the vanilla sugar! Just like making your charlotte the day before! It will certainly be better, actually, because the flavors will have had time to meld together nicely :-)
It needs to be about 8cm high.
No, cottage cheese is not fatty enough and will not hold up.
Indeed, you can do this with many other fruits.
Yes you can, but you need a fairly tall circle.
No, the biscuits should not be soaked, they will absorb the moisture from the cream and strawberries.
For a 26cm mold, you need to double the quantities (16 servings).
This recipe is for 12 servings.
You can use a 24cm mold, using the quantities for 15 people. To ensure it sets properly, it's best to make it the day before.
It's not just the cold, but also the fact that the biscuit absorbs moisture from the cream, making it firmer.
Thank you for your feedback on this recipe!
No, the strawberry cake is made with a mousseline cream which is firmer. This cream won't work.
No, to whip the cream you need 30% cream.
You can replace it in an equivalent quantity with caster sugar.
It needs to be left in the refrigerator long enough to become firm. There's no reason it shouldn't hold its shape well once unmolded.
Yes, you can modify it according to your tastes.
Yes, it's possible if you have some.
I don't think that will work; you need fat to whip the cream with a mixer.
Yes, if you add things to your whipped cream it will deflate a little.
Hello, yes you can make it in a charlotte mold. This recipe is for an 18cm diameter mold!
All the biscuits need to be soaked.
Hello, it is best to whip the cream and mascarpone into whipped cream so that the charlotte holds its shape.
Hello, yes of course, you can make it the day before and decorate it the next day :-)
Hello, yes, you can make your charlotte the day before and decorate it on the day. Our mold is 18 cm in diameter. Enjoy the recipe!
Hello, the mold is 18 cm in diameter!
Hello, yes, if you prefer!
Hello, yes, absolutely, you can prepare the charlotte the day before and refrigerate it overnight (step 5). The next day, continue from step 6! Enjoy the recipe!
Yes, you can do it the day before.
Hello, yes, you can make it in the morning for the evening, but you must leave it in the fridge for as long as possible! :-)
Hello, yes of course, the charlotte needs to be chilled for at least 4 hours before unmolding and decorating it. You can leave it in the fridge overnight :-)
Hello, there's no gelatin in this recipe! The mixture of cream and mascarpone makes a whipped cream thick enough to hold its shape. You can also use only cream (but be careful, it must have at least 30% fat content, otherwise it won't whip!).
It's Italian fresh cheese. You can find it in supermarkets.
You can use only liquid cream, but it is better to add a sheet of gelatin at that point so that the cream is firm without mascarpone.
Thank you for your feedback!
