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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
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.
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