Strawberry Charlotte

Recipe by
Total Time:
20 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 28 to 30 - Sponge finger biscuits
  • 3 tbsp - Strawberry jam
  • 6 - Eggs, separated
  • 1/2 cup - Castor sugar
  • 2.5 cups - Evaporated milk
  • 1 tsp - Vanilla essence
  • 480 gms - Sliced strawberries
  • 4 tbsp - Castor sugar
  • 2 tbsp - Gelatin soaked in 1/2 cup hot water
  • 4 cups - Whipped double cream
  • For garnishing:
  • 2 cups - Whipped double cream
  • 480 gms - Whole strawberries

How to Make Strawberry Charlotte

  • Brush the sides if finger biscuits with jam.
  • Line the inside of a 22 x 8 cm. round spring form cake tin with sponge finger biscuits, joining the edges together. Keep aside.
  • In a large bowl, cream the egg yolks and 1/2 cup castor sugar with a wooden spoon until fluffy.
  • Add the evaporated milk and vanilla essence.  Put the mixture into a saucepan and stir over low heat till it thickens. Do not boil.
  • Remove from fire and strain the custard into a large bowl. Cool.
  • In another bowl, arrange the slices strawberries and sprinkle with 4 tbsp. castor sugar.
  • Leave for 10 mins.
  • Over a pan of simmering water, place bowl of soaked gelatin. Stir till gelatin is dissolved. 
  • Add to the strained custard. Mix well. Refrigerate till semi-set.
  • Whip the egg whites till stiff.
  • When the custard is semi-set, fold in the sliced strawberries, whipped egg whites and 4 cups whipped cream.
  • Spoon the mixture into the biscuit lined mould.  Refrigerate. Leave to set for at least 6 hours.
  • 10 mins before serving, remove the charlotte from the cake tin on the serving dish.
  • Tie a broad ribbon around the charlotte.
  • Decorate with 2 cups whipped cream and whole strawberries.