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Strawberry Charlotte

An elegant and nostalgic dessert featuring layered strawberries and a creamy mascarpone filling, all wrapped in ladyfingers.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: European, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 grams fresh strawberries Wash, remove stems, and cut into pieces or leave small ones whole.
  • 200 grams ladyfingers Quickly dip in orange juice or syrup.
  • 250 grams mascarpone cheese Mix with sugar and vanilla sugar until smooth.
  • 20 cl very cold full fat liquid cream Whip until firm.
  • 80 grams sugar Use to sweeten the mascarpone mix.
  • 1 sachet vanilla sugar For flavor in the mascarpone filling.
  • 1 glass orange juice or syrup For soaking the ladyfingers.
  • a few leaves mint Optional for garnish.

Method
 

Preparation
  1. Gather all ingredients and chill a metal bowl and whipping whisk for the cream.
  2. Wash the strawberries, remove stems, and cut them into pieces or leave small ones whole.
  3. In a cold bowl, whip the liquid cream until firm.
  4. In another container, mix mascarpone, sugar, and vanilla sugar until smooth.
  5. Gently fold the whipped cream into the mascarpone mixture.
Assembly
  1. Dip ladyfingers quickly in orange juice or syrup.
  2. Line the charlotte mold with soaked ladyfingers, arranging them vertically.
  3. Add a layer of the cream mixture followed by a layer of strawberries.
  4. Repeat layers, finishing with a final layer of ladyfingers.
Chilling
  1. Cover the charlotte and refrigerate for at least 4 hours or overnight.
Serving
  1. Run a knife along the mold edges, invert onto a plate.
  2. Decorate with fresh strawberries and mint leaves before serving.

Notes

Bring the charlotte out of the refrigerator 10–15 minutes before slicing for better texture. For neat slices, run a hot knife between cuts and wipe dry each time. Keep covered in the fridge for up to 2 days, or wrap tightly and freeze for up to a month.