Description
A refreshing summer dessert with ripe strawberries, ladyfingers, and whipped cream layered in a cold mold. Light, vibrant, and perfect for sharing, this Provençal classic celebrates seasonal fruits with minimal effort.
Ingredients
500g fresh strawberries (well-ripened and fragrant)
400ml whole whipping cream (chilled, 30% fat minimum)
80–100g powdered sugar (adjust to taste)
24–30 ladyfingers or boudoirs (number depends on mold size)
100ml light syrup or fruit juice (optional, e.g., strawberry juice)
1 tsp vanilla extract
Instructions
Rinse and hull strawberries; cut larger ones in halves or quarters. Reserve some whole strawberries for garnish.
Mix 100ml of light syrup or fruit juice with a tablespoon of sugar and vanilla extract in a bowl.
Whip chilled whipping cream until it forms firm chantilly with 75–80g sugar (plus 1 tsp vanilla extract).
Line a mold with ladyfingers dipped in the syrup/juice mixture
Layer half the strawberries and cream, followed by another layer of ladyfingers, remaining strawberries, and cream.
Chill the charlotte in the refrigerator for at least 2 hours before unmolding.
Top with fresh strawberries and serve cold.
Notes
Adjust syrup sweetness based on strawberry ripeness. For an alcohol-free version, omit the vanilla extract if desired. Use ladyfingers cut to fit your mold. For halal or non-dairy alternatives, replace cream with coconut cream.
Serve chilled and store in the refrigerator for up to 24 hours.
- Prep Time: 20
- Category: Desserts
- Method: Assembling and Chilling
- Cuisine: French Provincial
Nutrition
- Serving Size: 1 slice of charlotte
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg