Embark on a culinary journey that combines elegance and simplicity with this Strawberry Charlotte dessert. Known for its layers of ladyfingers and cream, topped with a stunning arrangement of fresh strawberries, this recipe promises to make any occasion special.
Ingredients for Strawberry Charlotte
- 25 ladyfingers (Biscuit de Savoiardi)
- 500 grams of strawberries, hulled and sliced
- 400 ml heavy cream
- 200 grams cream cheese, softened
- 150 grams sugar
- 1 tsp vanilla extract
- 2 tablespoons of milk or fruit juice (for soaking)
- Gelatin powder: 2 tsp dissolved in 3 tbsp cold water
- A few drops of almond essence (optional)
Preparation Steps
1. Prepare the Mold
- Line the bottom of a 7-inch springform pan with parchment paper.
- Lightly grease the inside of the mold for easier removal.
2. Make the Filling
- In a bowl, beat the softened cream cheese until smooth.
- Add the sugar and continue to beat until well mixed.
- Gradually pour in the heavy cream, mixing on low speed until the mixture thickens. Stir in vanilla extract and almond essence if using.
- Heat the gelatin mixture gently in the microwave or a double boiler until it dissolves completely, then mix it into your cream filling.
🔎 Note: Ensure the gelatin is not hot when you add it to the cream mixture to prevent the cream from curdling.
3. Assemble the Charlotte
- Dip each ladyfinger in the milk or juice mixture, soaking for just a few seconds.
- Place them upright around the edge of the pan. The soaked side should face the mold to ensure they stick well.
- Arrange the sliced strawberries at the bottom in a single layer to create the base.
- Pour half of the cream mixture over the strawberries, spreading evenly.
- Add another layer of soaked ladyfingers, then another layer of sliced strawberries.
- Pour the remaining cream over the strawberries, smoothing the top.
4. Refrigeration
- Refrigerate the Charlotte for at least 4-6 hours, or until the filling sets completely.
5. Garnishing
- Just before serving, arrange whole strawberries or cut into beautiful shapes on the top.
- Dust with powdered sugar for an elegant finish.
6. Serving
- Carefully release the springform pan and peel away the parchment paper.
- Serve on a cake stand or platter for the best presentation.
Variations
While this classic recipe uses strawberries, you can also:
- Replace strawberries with other fruits like raspberries, blueberries, or even a mix of fruits.
- Experiment with different flavors by adding a few drops of various essences or liqueurs to the cream.
Now that you have assembled and garnished your Strawberry Charlotte, you can look forward to serving a dessert that delights the senses with its texture, flavor, and beauty. Remember, the charm of this dessert lies in its simplicity and the vibrant freshness of strawberries. Let this recipe be your guide to creating an unforgettable dessert experience.
Can I use frozen strawberries for Strawberry Charlotte?
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Yes, you can use frozen strawberries, but ensure they are thoroughly thawed and drained to remove excess moisture. This will prevent the cream filling from becoming too watery.
How long will Strawberry Charlotte last in the fridge?
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It can last for up to 3 days when stored properly in the refrigerator. The sooner you serve it, the fresher and more visually appealing it will be.
Can Strawberry Charlotte be frozen?
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While it can be frozen, the texture might change slightly when thawed, particularly the ladyfingers which could become soggy. For best results, enjoy it fresh.
