Strawberry Charlotte

Makes a 8''/9''(20/23cm) diameter cake ring. This charlotte can be made in advance and kept frozen for up to 3 months; wrapped in plastic film and without topping.

Sift flour and set aside. In the stand mixer fitted with the whisk attachment, beat egg whites on medium speed with a third of the sugar. Turn oven on to 375ºF/190ºC. Beat egg whites on high speed, add remaining sugar gradually. Stop mixer and fold in sifted flour. Use a 0.7''/1.8cm diameter plain pastry tip. Pipe out ladyfingers onto a baking tray lined with silicone mat, or parchment paper. Space them out at about 0.5''/1.25cm between each. Make a biscuit disk for the bottom cake.

Dust ladyfingers with powdered sugar and bake for 15 min.

Boil water and sugar, add 300g strawberries with lemon juice and puree. Save some punch to moisturize ladyfingers and add chopped strawberries in remaining punch.

Soak gelatin in cold water to soften and drain. Make a crème Anglaise: heat up milk and cream (half/half) with vanilla. Meanwhile, mix egg yolks and sugar. Temper yolk mixture with hot milk-cream, bring back to the stove and cook to 185ºF/85ºC on low heat; stirring constantly. Remove custard from heat and mix in soften gelatin. Cool on ice water; whisking every so often. Whip heavy cream to soft peaks. When custard reaches 80ºF/29ºC, fold in whipped cream.

Line cake ring with parchment or acetate. Dust ladyfingers with powdered sugar, flip and moisturized with punch. Carefully arrange ladyfingers in the cake ring. Place the biscuit disk and soak with punch. Pour Bavarian cream to the top and freeze 6 hours to set prior removing the cake ring. Let cake to thaw, then top with strawberries. Garnish with some pistachio and a rose if desired. Refrigerate fo up to 3 days. Enjoy!