Charlotte aux Fraises (French Strawberry Charlotte)
Why this recipe works
- Lightly set cream: Gelatin gives the cream enough structure to slice cleanly while keeping the filling soft and mousse-like.
- Fresh fruit balance: Ripe strawberries and lemon lift the richness of the cream, keeping the dessert bright rather than heavy.
- Built for chilling: The dessert needs time in the fridge, which makes it practical to assemble in advance and unmould when ready to serve.
Get the most out of this recipe
Timing notes
- Allow a full chill: The charlotte needs at least 3 hours in the fridge so the filling sets firmly enough to unmould.
- Best for neat slices: An overnight chill gives the cream and ladyfingers more time to settle, making the slices cleaner.
- Serve well chilled: Keep it cold until serving; the cream softens at room temperature and the structure becomes less defined.
Ingredient notes
- Choose firm strawberries: Ripe but firm berries hold their shape better in the cream and give a cleaner finish when sliced.
- Use well-chilled cream: Cold double cream whips more reliably and helps the filling stay light when the gelatin syrup is added.
- Ladyfingers soften as they chill: The biscuits absorb moisture from the filling, becoming tender enough to slice while still defining the charlotte’s shape.
Common mistakes
- Adding gelatin at the wrong temperature: The gelatin syrup should be warm, not hot or setting cold; too hot can deflate the cream, while too cool may form threads.
- Unmoulding too early: If the centre still feels loose, chill longer before releasing the tin to avoid a slumped filling.
- Leaving it uncovered: Cover the charlotte in the fridge so the cream stays fresh and the biscuits do not absorb unwanted fridge odours.
Equipment you'll need
Ingredients
Instructions
- Soak the gelatin sheets in a bowl of cold water for 5 minutes until softened. Meanwhile, finely zest the lemon and squeeze the juice.
- Put 80 g of the caster sugar in a small saucepan with the lemon juice and 2 tbsp water, then warm gently until the sugar dissolves. Remove from the heat, squeeze excess water from the gelatin, then stir it into the warm syrup until fully dissolved; leave to cool to just warm.
- Whip the double cream with the remaining 40 g caster sugar, vanilla extract and lemon zest until it holds soft peaks. With the whisk running on low, slowly drizzle in the cooled gelatin syrup and whisk just until combined.
- Hull the strawberries. Slice about one third, then cut the rest into bite-size pieces; fold the pieces through the cream mixture, keeping the sliced berries for layering and decorating.
- Line the base and sides of a 20 cm springform tin with ladyfingers, standing them upright around the edge and fitting more across the base. Spoon in half the strawberry cream, add a layer of sliced strawberries, then add the remaining cream and smooth the top.
- Cover and chill for at least 3 hours, or until the filling is firmly set. Unclip the tin, transfer to a serving plate, and decorate the top with the remaining sliced strawberries before slicing.
Recipe notes
Tips
- For the cleanest slices, chill the charlotte overnight and dip a sharp knife in hot water, wiping it dry between cuts.
- When adding the gelatin syrup, make sure it is warm but not hot; if it is too hot it can deflate the cream, and if it is too cool it may set in threads.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised dairy and ensure the dessert is kept properly chilled.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Lemon with lime for a slightly sharper citrus note.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve well chilled. The biscuits will soften over time, so it is best within 24 hours for the neatest slices.
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Recipe overview
- Servings: 8 servings
- Total time: 4h (35min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Gluten Milk
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