Strawberry Charlotte

Get ready to be transported to a world of delicate flavors and exquisite textures with my Strawberry Charlotte with Bavarian Filling recipe! This elegant dessert is a true masterpiece that combines the freshness of juicy strawberries with the decadent creaminess of Bavarian filling. Imagine biting into a light and airy sponge cake, layered with sweet strawberry slices and velvety Bavarian cream, topped with sweet fraise that will make your taste buds dance with joy. The combination of the tangy strawberries and the rich Bavarian cream creates a harmonious balance of flavors that is simply irresistible. I can't wait to share with you my tips and tricks to create the perfect Strawberry Charlotte with Bavarian Filling. Join me in the kitchen as we embark on a culinary journey that will delight your senses and leave you craving for more.

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Charlotte aux fraises

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Ladyfingers

*A small amount of baking powder—about 2 grams for every 100 grams of flour can be added. However, there's no need to add baking powder if you are using pastry or cake flour.
Begin by drawing a 16x8.5-inch (40x21 cm) rectangle on a sheet of parchment paper. This will serve as a guide for shaping the cake. Lightly oil a baking tray and place the parchment paper on it with the drawn side facing down. This prevents any contact between ink and food.
Using a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar and about one-third of the sugar on medium speed. Allow the egg whites to aerate well before forming the meringue.
While the egg whites are beating, preheat a convection oven to 350°F (180°C). Gradually increase the mixer speed to medium-high and continue beating until soft peaks form. Then, gradually add the remaining sugar and beat until stiff, glossy peaks are achieved.
Once the meringue is ready, reduce the mixer speed to low and add the egg yolks and vanilla. Mix just until incorporated, being careful not to overmix. Finally, stop the mixer and gently fold in the sifted flour using a spider strainer or flexible spatula. This method helps incorporate the flour quickly while minimizing deflation.

Ladyfingers

Pipe 13 ladyfinger shapes, each 21 cm (8.5 in) in length, with 1 cm (0.4 in) between each. Dust with the powdered sugar. After one minute, apply a second coat of sugar. For more on ladyfingers, click here.

Ladyfingers Sponge Disks

With the remaining batter, pipe one or two 6-inch/15cm diameter disks.

Baking

Bake ladyfingers and disks for about 15 minutes.

Strawberry Punch

Boil water and sugar, cook for 2 minutes to make a syrup; set aside and let cool. In a tall and narrow container, mix the chopped strawberries along with the lemon juice with the immersion blender. Add syrup gradually into the strawberry puree until desired consistency is reached. At this point, strawberry or raspberry liquor can be added.

Bavarian Cream

Soak the gelatin in cold water in a bowl. Let sit for about 10 minutes until softened, then drain any excess water.
For the crème anglaise: In a saucepan, heat the milk, cream, and vanilla until steaming. Meanwhile, whisk the egg yolks and sugar until slightly thickened. Gradually whisk about one-third of the hot milk mixture into the yolk mixture to temper it. Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the mixture thickens and reaches 185°F (85°C). Immediately remove the custard from the heat and whisk in the softened gelatin until fully dissolved. Pour the custard into a clean bowl set over an ice bath. Stir frequently until it cools to 80°F (26-27°C). Whip the heavy cream to medium-soft peaks. Fold the whipped cream into the cooled custard base with the whisk until no streaks remain.

Assembly

Line the cake ring with parchment paper or an acetate. Lightly dust the ladyfingers with powdered sugar, then flip them over a parchment. Trim ladyfingers to fit the height of the cake ring if necessary. Brush with some of the strawberry punch. Carefully arrange the ladyfingers upright inside the ring. Place the first sponge disk inside, and brush it with some of the punch. Pour half of the Bavarian cream into the ring. Freeze for 10 minutes to set. If using a second sponge layer, place it on top now and brush it generously with the strawberry syrup. Pour the remaining cream to the top. Freeze overnight or for up to 3 months before removing the ring.

Topping

Let the demolded cake thaw slightly, then arrange strawberries over the top. Garnish with chopped pistachios and a rose, if desired. Refrigerate for up to 3 days.

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Fraisier Masterclass recipe. Are you ready for the Strawberry Cake step by step video recipe?