🍓 Strawberry charlotte
Charlotte aux fraises is a chilled French dessert: a ring of ladyfingers enclosing a light strawberry cream set with gelatin, crowned with fresh strawberries. The biscuits soften slightly against the fruity, airy mousse. It is sliced like a cake and served cold, often in late spring and summer when strawberries are in season.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 24 ladyfingers
- 600 g strawberries
- 120 g sugar
- 8 g gelatin sheets
- 300 ml whipping cream
- 100 ml water
Method
- Soak the gelatin in cold water. Purée 300 g strawberries with 80 g sugar.
- Warm a few spoonfuls of purée, dissolve the squeezed gelatin in it, then stir back into the rest.
- Whip the cream to soft peaks and fold it into the cooled purée.
- Make a syrup with the water and remaining sugar; dip the ladyfingers briefly and line a charlotte mould, sides and base.
- Fill with the strawberry cream, cover and chill for at least 6 hours.
- Unmould and top with the remaining strawberries, halved.
How to make it lighter
- Cut the cream by a third and add more strawberry purée for a lighter mousse.
- Dip the ladyfingers in plain water or strawberry juice instead of sugar syrup.
- Serve thin slices with extra fresh strawberries on the side.
History
The cold charlotte filled with set cream is usually credited to the French chef Marie-Antoine Carême in the early 19th century, who called his version charlotte à la parisienne. Fruit versions such as strawberry later became a classic of French home baking and pastry shops.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →