My easy strawberry charlotte

Ingredients

• 50 gstrawberries, blended to a purée
• 50 gwater
• 1 teaspoonlemon juice
• 25 gsugar
• 400 gstrawberries, blended to a purée
• 200 mlvery cold whipping cream
• 60 gsugar
• 4 sheetsgelatine
• 1 tablespoonlemon juice
• 30ladyfingers
• 10strawberries, for decorating

Instructions

1. 1

   Make the syrup

   Bring 60 g of water and 30 g of sugar to the boil. Once the sugar has dissolved, stir in the strawberry purée and lemon juice. Leave the syrup to cool completely.

2. 2

   Soak the gelatine

   While the syrup cools, soak the gelatine sheets in a large bowl of water for 10 minutes.

3. 3

   Warm the purée

   Heat about half a glass of strawberry purée with the sugar. When the mixture is hot, squeeze out the gelatine and stir it in quickly.

4. 4

   Finish the mixture

   Take the pan off the heat, then immediately add the remaining strawberry purée and the lemon juice. Mix well. Keep the mixture warm enough to remain fluid, but not so hot that it melts the whipped cream later.

5. 5

   Whip the cream

   Whip the very cold cream until it forms soft, airy peaks.

6. 6

   Fold in purée

   Gently fold the strawberry mixture into the whipped cream, using an up-and-over motion, until evenly combined.

7. 7

   Line the mould

   Trim the bases of about 10 ladyfingers and stand them around the sides of the mould. Cutting the bases helps the biscuits sit upright.

8. 8

   Cover the base

   Dip the remaining ladyfingers briefly in the strawberry syrup and arrange them over the base of the mould. If you like, brush a little syrup onto the inside faces of the biscuits lining the sides.

9. 9

   Layer the mousse

   Spoon in half of the strawberry mousse, add a few pieces of strawberry, then arrange a few syrup-soaked ladyfingers on top.

10. 10

    Complete the layers

    Add the remaining mousse, then finish with a final layer of syrup-soaked ladyfingers.

11. 11

    Chill the charlotte

    Cover the top with cling film and refrigerate for at least 5 hours.

12. 12

    Decorate to serve

    Remove the ring from the springform tin and decorate the charlotte with fresh strawberries sliced lengthways.

What is a strawberry charlotte?

A charlotte is a chilled dessert built in a mould, with biscuits forming its walls and a soft filling in the centre. This version uses ladyfingers and strawberry mousse, then sets in the fridge rather than the oven.

The contrast is what makes it appealing: tender, fruit-soaked biscuits surround a creamy filling, while fresh strawberries add a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The ladyfingers and sugar supply most of the carbohydrates, while the cream contributes much of the fat; the strawberries add fruit and some fibre. Serve a slice with extra fresh berries for a simple way to add fruit alongside the dessert.

Getting the strawberry syrup right

Dissolve the sugar fully in the boiling water before adding the purée and lemon juice. Cooling the syrup completely helps keep the biscuits from becoming overly soft when dipped.

The supplied ingredient list and method give different quantities for the syrup. Check which amounts you intend to use before starting.

A smooth, stable mousse

Soak the gelatine for the full 10 minutes, then squeeze it well before stirring it into the hot purée. It needs to dissolve evenly so the mousse sets without gelatine pieces.

Temperature matters: the purée mixture should stay fluid, but cool enough not to deflate or melt the whipped cream when folded together.

Whipping and folding

Start with very cold cream, which whips more readily. Stop once it is airy and holds its shape; overwhipping can make it grainy.

Fold in the strawberry mixture gently with an up-and-over motion. Stop as soon as the colour and texture look even to preserve as much air as possible.

Lining the mould

Trim the bottoms of the ladyfingers used around the sides so they can stand level against the mould. Arrange them close together to form a continuous biscuit wall.

Dip the base biscuits quickly rather than leaving them in the syrup. A brief soak gives them flavour while helping them keep their shape.

Layering and chilling

Spread the mousse in two layers, with a few pieces of strawberry and soaked biscuits between them. Finish with a layer of biscuits so the charlotte has a firm base when turned out.

Allow at least 5 hours in the fridge for the gelatine to set. Chilling it for the full stated time makes unmoulding easier.

Serving ideas

Unmould the charlotte shortly before serving and arrange lengthways-sliced fresh strawberries over the top. Use a sharp knife to cut clean portions through the biscuit sides.

Serve on its own, or alongside a small spoonful of extra fresh berries. Keep accompaniments simple so the strawberry mousse remains the focus.

Recipe notes & tips

• Use very cold cream straight from the fridge for whipping.
• Dip each ladyfinger briefly so it absorbs syrup without becoming soggy.
• Trim the side biscuits to help them stand upright in the mould.
• Fold the purée into the cream gently to keep the mousse airy.
• Make sure the syrup is completely cool before dipping the biscuits.
• Check the syrup quantities, as the ingredient list and method do not match.

Variations

• Mixed berries: Replace some of the strawberries with raspberries for a sharper fruit flavour.
• Vanilla: Add a little vanilla to the whipped cream for a mellow aroma.
• Citrus: Use finely grated lemon zest in the mousse for a more pronounced citrus note.
• Individual portions: Assemble the layers in small glasses instead of one mould.
• Extra fruit: Add a few more sliced strawberries between the mousse layers.

Common mistakes to avoid

• Over-soaking the biscuits: They can collapse; dip them quickly and let excess syrup drip off.
• Adding hot purée to the cream: It can melt the cream; let the mixture cool until warm and still fluid.
• Using soft cream: It may not whip well; chill it thoroughly before starting.
• Rushing the chill: The mousse may not hold its shape; refrigerate for at least 5 hours.
• Leaving gaps in the sides: Filling can seep through; fit the ladyfingers closely together.
• Overmixing the mousse: It can lose its airy texture; fold only until the mixture is even.

How to store

Cover and keep the charlotte refrigerated, ideally eating it within 2 days while the biscuits retain their texture. This chilled dessert is not suitable for reheating.

Frequently asked questions