📝 About This Recipe
This quintessential French masterpiece is a stunning architectural dessert that marries the lightness of sponge ladyfingers with a luscious, velvety strawberry mousse. Originating in the 18th century and refined by the legendary Marie-Antoine Carême, the Charlotte aux Fraises is a celebration of seasonal berries and delicate textures. It is the ultimate centerpiece for a sophisticated garden party, offering a refreshing burst of sunshine in every creamy spoonful.
🥗 Ingredients
The Structure
- 30-36 pieces Ladyfingers (Biscuits à la cuillère) (high-quality or homemade, firm texture)
The Strawberry Mousse
- 500 grams Fresh Strawberries (hulled and rinsed; reserve some for the center)
- 100 grams Granulated Sugar (adjust based on sweetness of berries)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 4 sheets Gelatin Sheets (approx. 8-9 grams; or use powdered equivalent)
- 400 ml Heavy Whipping Cream (cold, minimum 35% fat content)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Soaking Syrup
- 100 ml Water
- 50 grams Granulated Sugar
- 1 tablespoon Kirsch or Strawberry Liqueur (optional, for depth of flavor)
Garnish and Finish
- 250 grams Fresh Strawberries (kept whole or halved for decoration)
- 5-6 leaves Fresh Mint Leaves (for a pop of color)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
-
1
Begin by preparing the soaking syrup: Combine water and sugar in a small saucepan. Bring to a simmer until sugar dissolves, then remove from heat and stir in the liqueur. Let cool completely.
-
2
Bloom the gelatin sheets in a bowl of very cold water for 5-10 minutes until softened.
-
3
Create the strawberry purée: Blend 500g of strawberries with the lemon juice and 100g of sugar until completely smooth. Pass through a fine-mesh sieve to remove seeds for a professional, silky finish.
-
4
Pour about 1/3 of the strawberry purée into a small saucepan and heat gently (do not boil). Squeeze the excess water from the gelatin and whisk it into the warm purée until fully dissolved.
-
5
Stir the warm gelatin-purée mixture back into the remaining cold strawberry purée. This ensures the gelatin is distributed without cooking the delicate flavor of the fruit.
-
6
In a chilled bowl, whip the heavy cream and vanilla bean paste until you reach firm peaks. Be careful not to over-whip into butter.
-
7
Gently fold the strawberry purée into the whipped cream using a silicone spatula. Use a light hand to maintain the airy volume of the mousse.
-
8
Prepare your Charlotte mold (or a 7-8 inch springform pan). Lightly trim one end of the ladyfingers so they can stand upright flat against the bottom.
-
9
Quickly dip the non-trimmed side of the ladyfingers into the syrup (do not soak them or they will turn to mush) and line the perimeter of the mold, sugared side facing out.
-
10
Line the bottom of the mold with more syrup-dipped ladyfingers, cutting them to fit like a puzzle to ensure no gaps remain.
-
11
Pour half of the strawberry mousse into the mold. Add a layer of chopped fresh strawberries for a hidden texture surprise.
-
12
Add another layer of syrup-dipped ladyfingers over the fruit, then top with the remaining mousse, smoothing the surface with an offset spatula.
-
13
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the mousse to set and the flavors to meld.
-
14
To unmold, gently pull the ladyfingers away from the sides or use a warm towel around the mold. Invert onto a serving plate or simply release the springform ring.
-
15
Decorate the top generously with fresh strawberries, a dusting of powdered sugar, and mint leaves. Tie a silk ribbon around the middle for the classic Parisian aesthetic.
💡 Chef's Tips
Always use cold heavy cream and a chilled bowl to achieve the best volume for your mousse. Do not over-soak the ladyfingers; a split-second dip is all they need to stay structural. If your mousse seems too runny before assembly, let it sit in the fridge for 15 minutes before pouring. For the best flavor, use strawberries at peak ripeness; if they are tart, add an extra tablespoon of sugar to the purée. To get clean slices, use a sharp serrated knife and wipe it with a warm cloth between each cut.
🍽️ Serving Suggestions
Pair with a chilled glass of Demi-Sec Champagne or a sparkling Rosé to complement the berry notes. Serve with a side of extra strawberry coulis for those who love an intense fruit flavor. A dollop of crème fraîche on the side adds a lovely tangy contrast to the sweet mousse. This dessert is best enjoyed outdoors on a warm afternoon with a pot of Earl Grey tea. Serve on a vintage silver or porcelain cake stand to highlight the elegant vertical ladyfingers.