# Charlotte aux fraises

This recipe is for a strawberry charlotte with mascarpone cream and without gelatin, resulting in a creamy and firm cake.

- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 150 ml water
- 15 g vanilla sugar (Madanille brand)
- lemon zest
- 250 g mascarpone
- 38 cl crème fleurette
- 75 g icing sugar
- ladyfinger biscuits
- 500 g strawberries

## Instructions

1. In a saucepan, pour 150 ml of water and 15 g of sugar.
2. Grate lemon zest for a bit of freshness.
3. Let it cook until the sugar is dissolved.
4. Remove the leaves from 250 g of strawberries.
5. Put them in the blender and blend until you get a smooth coulis.
6. Take 50 g of this coulis and add it to the syrup.
7. Save it.
8. For the inside of your Charlotte, soften 250 g of mascarpone.
9. Add 38 cl of crème fleurette with 30% fat.
10. Add 75 g of icing sugar.
11. Whisk until you see undulation on top.
12. Add the rest of your coulis, about 150 g.
13. Make a movement from the bottom up while turning your salad bowl.
14. Place in the refrigerator.
15. Take a biscuit and dip it in the syrup on the smooth side, not too much or it may crumble when unmolding.
16. Put it in your saucepan with the sugar side to the outside.
17. Do the same for the bottom, dip your biscuit in the syrup on the smooth side and put the sweet side down.
18. Pour half of the strawberry whipped cream.
19. Gently push it to the edge as if to cement the cakes.
20. Flatten everything.
21. Cut the strawberries in half.
22. Add them in one layer.
23. Dip your cakes in syrup, as before, and place them on the strawberries, sweet side down.
24. Place the remaining cream on top.
25. Close with biscuits, sweet side down.
26. Cover and leave in the fridge overnight or during the day if it's morning.
27. It's been 12 hours, we're going to unmold it.
28. Place a plate on top and turn it over.
29. Decorate with strawberries.

## Equipment

- saucepan
- grater
- knife
- cutting board
- blender
- scale
- spoon
- bowl
- mixer
- spatula
- baking pan
- aluminum foil
- plate

## Tips

- Use fresh ingredients for the whipped cream.
- Adjust the amount of icing sugar depending on the acidity of the strawberries.
- Don't soak ladyfingers too long, they might crumble when unmolding.
- Cutting your biscuits is accepted, to better fit the baking mold.

## Source

- Original video: https://www.youtube.com/watch?v=Acp2ZrcMh7E&t=20
- Recipe page: https://www.cliprecipe.com/recipe/0791c1f5-216c-47e8-8538-36d891284623
- Extracted: 2025-05-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt