Strawberry Charlotte

PennyAuthorPenny
00DifficultyIntermediate

A nice light but impressive dessert , perfect for a family get together.

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Yields1 Serving

 a 22cm sponge cake ( I make a fatless sponge ) preferably about 1.5" deep
 30 sponge fingers
 Mousse
 450g strawberry purée
 6tbspn sugar
 20g gelatin sheets
 400ml whipping cream
 3 tbspn icing sugar
 Syrup
 300ml water
 100g sugar
 2 tbspn of framboise ( raspberry liquer, or any you may have )
 Fresh strawberries to decorate (Maybe a ribbon to tie around the outside)

1

Line the bottom of a 25cm springform cake tin with parchment

2
3
4

boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer

5
6
7

Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar

8
9
10

remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved

11
12
13

Leave to cool

14
15

Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan

16
17
18

brush with a little syrup

19
20
21

dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out

22
23
24

Pour in the mousse then chill for at least 30 minutes

25
26
27

Decorate with the strawberries

28
29
30

Chill again for at least 3 hrs .

31
32
33

Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling

Ingredients

 a 22cm sponge cake ( I make a fatless sponge ) preferably about 1.5" deep
 30 sponge fingers
 Mousse
 450g strawberry purée
 6tbspn sugar
 20g gelatin sheets
 400ml whipping cream
 3 tbspn icing sugar
 Syrup
 300ml water
 100g sugar
 2 tbspn of framboise ( raspberry liquer, or any you may have )
 Fresh strawberries to decorate (Maybe a ribbon to tie around the outside)

Directions

1

Line the bottom of a 25cm springform cake tin with parchment

2
3
4

boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer

5
6
7

Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar

8
9
10

remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved

11
12
13

Leave to cool

14
15

Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan

16
17
18

brush with a little syrup

19
20
21

dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out

22
23
24

Pour in the mousse then chill for at least 30 minutes

25
26
27

Decorate with the strawberries

28
29
30

Chill again for at least 3 hrs .

31
32
33

Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling

Strawberry Charlotte