Strawberry Charlotte
A classic French dessert made simple: layers of ladyfingers, vanilla cream, and fresh strawberries, wrapped in a pretty ribbon. Perfect for a special occasion or a weekend treat.
- Total time
- 45 min
- Servings
- 8
- Calories
- 320
- Protein
- 5g
Ingredients
- 24 pieces ladyfingers
- 500 g strawberries
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam
Instructions
- 1
Line the bottom and sides of a 9-inch springform pan with plastic wrap. Arrange ladyfingers upright around the edge, pressing them together to form a tight ring.
- 2
In a large bowl, beat the 2 cups heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer until stiff peaks form, about 3-4 minutes.
- 3
Hull and slice 500g strawberries. Fold half of the sliced strawberries into the whipped cream gently with a spatula.
- 4
Spread the strawberry-cream mixture evenly over the ladyfingers in the pan. Top with the remaining sliced strawberries.
- 5
Cover with plastic wrap and refrigerate for at least 4 hours or overnight, until set and firm.
- 6
Before serving, warm 1/4 cup strawberry jam in a microwave for 15 seconds. Brush the jam over the top strawberries for a glossy finish.
- 7
Remove the pan sides, tie a red ribbon around the charlotte, and serve chilled.
Tools you’ll need
- 9-inch springform pan
- Electric mixer
- Mixing bowl
- Spatula
- Knife
- Cutting board
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