Charlotte aux Fraises
A elegant French dessert of ladyfinger-lined molds filled with creamy pastry cream and fresh strawberries. Light, impressive, and surprisingly simple to assemble in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 24 pieces ladyfinger cookies (savoiardi)
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 pound fresh strawberries
- 2 tablespoons strawberry jam or preserves
Instructions
- 1
Remove heavy cream from the refrigerator and pour it into a large, clean metal or glass bowl — the cold bowl helps it whip faster.
- 2
Using an electric hand mixer or whisk, beat the cold cream on medium-high speed for about 2 minutes until it begins to thicken and forms soft peaks — the cream should look fluffy with gentle peaks that flop over when you lift the whisk.
- 3
Add 3 tablespoons of powdered sugar and 0.5 teaspoon of vanilla extract to the whipped cream, then beat on medium speed for 30 seconds until the mixture is uniform and holds firm peaks that stand upright — do not overbeat or it will become butter.
- 4
Rinse the strawberries under cool water, then pat them dry with paper towels by laying them on a clean surface and blotting gently — wet berries will make the cream soggy.
- 5
Hull each strawberry by pinching the green leafy top and twisting it out, then slice the berries lengthwise (from tip to base) into 1/4-inch-thick slices — you will have about 2 cups of sliced berries.
- 6
Stand one ladyfinger vertically inside a 2-cup ramekin or small bowl with the sugar-coated side touching the inner wall, then lean it slightly inward — this creates the lining.
- 7
Continue standing ladyfingers upright around the inside perimeter, overlapping them slightly, until the entire bottom and sides of the ramekin are covered — you should use 6 to 7 ladyfingers per mold.
- 8
Spoon 2 tablespoons of whipped cream into the bottom of the first lined ramekin, then layer one-third of the sliced strawberries on top in a single overlapping layer.
- 9
Spoon another 2 tablespoons of whipped cream over the strawberries, then repeat with another layer of strawberries and cream until the ramekin is full, ending with cream on top.
- 10
Repeat steps 6 through 9 for the remaining three ramekins, using all ingredients equally among the four molds.
- 11
Warm the strawberry jam in a small bowl by stirring it for 15 seconds, then drizzle 0.5 teaspoon of warm jam over the top of each charlotte as a glossy, decorative finishing touch.
- 12
Serve the charlottes immediately, or refrigerate for up to 4 hours before serving — they should be cold and creamy when eaten.
Tools you’ll need
- large metal or glass bowl
- electric hand mixer or whisk
- measuring cups and spoons
- sharp chef's knife
- cutting board
- paper towels
- four 2-cup ramekins or small bowls
- rubber spatula
- small microwave-safe bowl
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