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Strawberry Charlotte Cake

A stunning French dessert featuring a wall of ladyfingers, a silky mousse, and fresh strawberries, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ladyfingers
  • 4 large Eggs Separated, egg whites provide structure.
  • 1/2 cup Granulated sugar Divided into two parts.
  • 1/2 cup All-purpose flour Sifted.
  • 1/4 cup Cornstarch Sifted.
For the Crème Mousseline & Strawberry Coulis
  • 2 cups Whole Milk Full-fat milk for richness.
  • 4 large Egg Yolks Adds flavor and color.
  • 1/2 cup Granulated sugar For the pastry cream.
  • 1 tbsp Vanilla bean paste Or high-quality extract.
  • 1 cup Unsalted butter Room temperature, for mousseline.
  • 2 cups Fresh strawberries For the filling and coulis.
  • 1 tbsp Lemon juice Freshly squeezed.

Method
 

Crafting Homemade Ladyfingers
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat the egg whites until frothy, gradually adding half the sugar. Beat until stiff peaks form.
  3. In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick.
  4. Gently fold the yolk mixture into the egg whites.
  5. Sift the flour and cornstarch into the mixture and fold gently until combined.
  6. Pipe 4-inch fingers onto prepared sheets and bake for 12-15 minutes until golden. Let cool.
Preparing the Fillings
  1. Combine the strawberry purée, sugar, and lemon juice in a saucepan. Simmer for 3-5 minutes until thickened. Cool.
  2. Whisk the egg yolks and sugar until pale; add cornstarch and flour. Heat the milk until simmering.
  3. Slowly pour hot milk into yolk mixture while whisking to temper the eggs.
  4. Return mixture to saucepan and cook over medium heat until thick.
  5. Remove from heat, stirring in vanilla and half the butter. Cool to room temperature.
  6. Whip remaining butter until creamy and gradually mix in cooled pastry cream until smooth.
Assembling Your Masterpiece
  1. Line a 7-inch cake ring with an acetate collar and place on a serving plate.
  2. Trim ladyfinger bases and arrange them standing inside the ring. Create a solid base.
  3. Drizzle cooled strawberry coulis over the ladyfinger base.
  4. Spread half of the Crème Mousseline over the coulis.
  5. Layer sliced strawberries over the cream.
  6. Top with another layer of ladyfingers and drizzle with remaining coulis.
  7. Finish with the remaining Crème Mousseline and smooth the surface.
  8. Chill for at least 6 hours or overnight.

Notes

Remove the cake ring and acetate collar carefully. Decorate with fresh strawberries and mint before serving. Best enjoyed within 2 days.