Strawberry and elderflower charlotte

Ingredients

• 120 gegg whites
• 100 gcaster sugar
• 80 gegg yolks
• 30 gstrawberry powder
• 100 gplain flour
• 3 sheets (6 g)gelatine, 200 bloom
• 250 mlmilk
• 25 gelderflowers
• 100 gegg yolks
• 50 gcaster sugar
• 250 mlvery cold double cream
• 500 gstrawberries
• 20 gelderflowers

Instructions

1. 1

   Whisk the whites

   Whisk the egg whites until foamy and gradually add the caster sugar, continuing until they form a meringue.

2. 2

   Add the yolks

   Add the egg yolks and whisk again until the mixture is even.

3. 3

   Fold in flour

   Sift the flour over the mixture, add the strawberry powder and fold gently with a spatula.

4. 4

   Prepare the tray

   Heat the fan oven to 170°C and line a perforated metal baking tray with baking paper.

5. 5

   Spread the sponge

   Pour the sponge mixture onto the tray and spread it evenly to cover the surface.

6. 6

   Bake the sponge

   Bake for 14 minutes, until lightly golden and no longer sticky to the touch.

7. 7

   Cool the sponge

   As soon as it comes out of the oven, slide the baking paper onto a rack and leave the sponge to cool to room temperature.

8. 8

   Soak the gelatine

   Put the gelatine sheets in a large bowl of very cold water to soften.

9. 9

   Infuse the milk

   Bring the milk to the boil with 25 g of elderflowers, then remove from the heat and leave to infuse for about 1 hour.

10. 10

    Whisk the yolks

    Whisk 100 g of egg yolks with 50 g of caster sugar until the mixture becomes pale.

11. 11

    Strain the milk

    Strain the milk, then pour it over the yolk mixture, whisking briskly.

12. 12

    Cook the custard

    Return the mixture to the saucepan, scraping the bowl with a spatula. Stir constantly over the heat until it reaches 82°C or coats the back of a spoon.

13. 13

    Add the gelatine

    Take the pan off the heat, squeeze out the gelatine and stir it into the custard.

14. 14

    Cool the custard

    Cover the surface directly with cling film and refrigerate until the custard has cooled to 20°C.

15. 15

    Fold in cream

    Whip the very cold double cream to soft peaks. Add the elderflower bavarois and fold together gently with a spatula.

16. 16

    Release the sponge

    Carefully peel the baking paper away from the sponge and turn it upside down onto a clean sheet of paper.

17. 17

    Cut the base

    Use a 20 cm cake ring to cut out a disc for the base, and set it aside.

18. 18

    Cut the strips

    Use a small knife to cut 6 cm-high strips from the sponge for the sides of the charlotte.

19. 19

    Set up the ring

    Place a 20 cm diameter, 4.5 cm-high cake ring on the serving plate. The recipe does not require acetate lining.

20. 20

    Line the sides

    Arrange the sponge strips around the inside of the ring, with their underside facing the ring.

21. 21

    Fit the base

    Place the sponge disc at the bottom of the ring, making sure there are no gaps between it and the side strips.

22. 22

    Add the first layer

    Pour half of the elderflower bavarois into the ring.

23. 23

    Add strawberries

    Cover the bavarois with chopped strawberries, setting a few aside for decoration.

24. 24

    Chill the charlotte

    Pour in the remaining bavarois and refrigerate for 3 hours.

25. 25

    Unmould and decorate

    Carefully remove the ring, then decorate the charlotte with the reserved strawberries and 20 g of elderflowers.

What is a strawberry charlotte?

A charlotte is a chilled French dessert traditionally assembled in a mould with sponge around the outside and a soft filling inside. This version uses strawberry sponge, elderflower bavarois and fresh berries.

The sponge strips form a neat edge, while the gelatine-set custard and whipped cream give the centre a delicate texture. Elderflowers infuse the milk, lending a floral note without needing extra flavouring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 12g protein, 49g carbs, 25g fat.

The sponge and sugar provide much of the carbohydrate, while the cream and egg yolks contribute most of the fat. Eggs, dairy and flour also supply protein. Pair a slice with fresh fruit, or serve it after a meal with vegetables and a protein-rich main course.

The strawberry sponge

Whipped whites: gradually adding the sugar helps build a stable meringue base. Fold in the yolks, then sifted flour and strawberry powder gently to retain as much air as possible.

Even layer: spread the batter right across the lined tray so the base and side strips bake to a similar thickness. It is ready when lightly golden and no longer sticky to the touch.

Infusing elderflower

Fresh flowers: steep them in the just-boiled milk for about an hour, then strain before making the custard. This keeps the finished bavarois smooth and free of flower pieces.

Gentle flavour: the recipe uses elderflowers both in the milk infusion and as a decoration. Keep the measured amounts separate so the filling and garnish are both accounted for.

Getting the bavarois right

Custard cue: stir constantly and heat the yolk-and-milk mixture to 82°C, or until it coats the back of a spoon. Keep it moving to help it cook evenly.

Temperature matters: add the squeezed gelatine while the custard is still warm, then cool it to 20°C before folding in the cream. Whip the cream only to soft peaks for a light, foldable texture.

Building the charlotte

Neat lining: fit the 6 cm sponge strips snugly inside the 20 cm ring, then place the base disc so there are no gaps. This helps the filling stay contained when the ring is removed.

Layering: add half the bavarois, the chopped strawberries and the remaining bavarois. Save a few berries for the top, and give the assembled dessert the full 3 hours in the fridge to set.

Serving and timing

Make-ahead dessert: the sponge needs to cool, the custard must reach 20°C, and the assembled charlotte needs 3 hours to chill. Allow time for the approximately 1-hour elderflower infusion as well.

Serve it chilled, with the reserved strawberries and elderflowers on top. A sharp knife and careful portions help keep the sponge border and creamy centre together.

What to serve alongside

The charlotte is rich and creamy, with sweet fruit and a floral aroma, so it works well as the centrepiece of a dessert course. Serve it on its own or alongside a small bowl of extra fresh strawberries.

If serving it after a substantial meal, modest slices keep the dessert course balanced without changing the recipe.

Recipe notes & tips

• Use a clean, dry bowl when whisking the egg whites so they can build volume.
• Fold the flour and strawberry powder in gently to keep the sponge airy.
• Watch the custard temperature closely and stir constantly as it thickens.
• Let the bavarois cool to 20°C before folding in the whipped cream.
• Check that the sponge strips meet the base disc without leaving gaps.
• Chill the assembled charlotte for the full 3 hours before removing the ring.

Variations

• Frozen strawberries: thaw and drain them well before chopping, as excess liquid can soften the filling.
• Strawberry garnish: reserve a few whole berries for a simple topping.
• Elderflower garnish: scatter the reserved flowers over the top just before serving.
• Sponge shape: cut the side strips to fit the ring neatly, keeping them at the recipe’s 6 cm height.
• Individual portions: assemble the sponge and bavarois in small rings, allowing enough chilling time for them to set.

Common mistakes to avoid

• Overmixing the batter: fold the dry ingredients in gently so the sponge keeps its air.
• Skipping the infusion: leave the flowers in the hot milk for about 1 hour for the intended flavour.
• Boiling the custard hard: stir constantly and take it to 82°C, or stop when it coats a spoon.
• Adding cream too soon: cool the bavarois to 20°C first, then fold in the soft whipped cream.
• Leaving gaps in the sponge: fit the side strips closely against the base disc to hold in the filling.
• Unmoulding early: wait until the charlotte has chilled for 3 hours so it has time to set.

How to store

Keep the charlotte covered in the refrigerator and serve chilled, ideally within 2 days. It is not suitable for reheating; return any leftovers promptly to the fridge.

Frequently asked questions