For a change of pace, I made my own ladyfingers since I didn't have any on hand.
.jpeg "Strawberry charlotte in an outdoor setting")
Some pointers :
1) This is a small 4-6 servings cake, I used a 7-inch panettone springform pan..jpeg "Strawberry charlotte in an outdoor setting")
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2) I made my ladyfingers a tad too large and long (don't forget they grow while baking), so limit the size to 2-1/2 inch length before baking - they'll grow to 3 inches.
3) Just before serving, I filled the top with even more whipped cream and strawberries and some fuschia flowers as decoration.
Here's the recipe :
Ladyfingers :
2 large egg whites (about 60 g total)60 g (¼ cup + 1 Tbsp) sugar2 large egg yolks (about 40 g total)65 g (½ cup) flour½ teaspoon salt
Preheat oven 350° F (180° C). In a bowl, whip egg whites until you get soft peaks. Fold in sugar, mix until you get a thickened meringue, then add the egg yolks. Fold in the flour and salt. Insert meringue into a piping bag and form 2-1/2" long log logs on a non-stick baking sheet. Bake 12 minutes or until they've fully risen.
Strawberry gelatin :
20-25 (350 g) fresh or frozen strawberries
1/2 cup (100 g) sugar Juice of 1 lemon4 sheets of gelatin or 1 tablespoon of agar-agar
2 large egg whites (about 60 g total)
60 g (¼ cup + 1 Tbsp) sugar
2 large egg yolks (about 40 g total)
65 g (½ cup) flour
½ teaspoon salt
Preheat oven 350° F (180° C). In a bowl, whip egg whites until you get soft peaks. Fold in sugar, mix until you get a thickened meringue, then add the egg yolks. Fold in the flour and salt. Insert meringue into a piping bag and form 2-1/2" long log logs on a non-stick baking sheet. Bake 12 minutes or until they've fully risen.
Strawberry gelatin :
20-25 (350 g) fresh or frozen strawberries
1/2 cup (100 g) sugar Juice of 1 lemon4 sheets of gelatin or 1 tablespoon of agar-agar
1/2 cup (100 g) sugar
Mousse :
2/3 cup (15 cl) whipping cream (20-30% fat)
1-1/4 cup (150 g) mascarpone or cream cheese
1-1/4 cup (150 g) mascarpone or cream cheese
1/3 cup (45 g) confectioners sugar
2 tablespoons Crème de Cassis
(+ add 2/3 of gelatin mixture)
Method
Gelatin :
Allow gelatin sheets to soften in a bowl of 1 cup of cold water. Place cored strawberries in a blender and pulse until you get an even mixture. In a saucepan, simmer the strawberry puree, sugar and lemon juice over medium heat. Allow to simmer about 5 minutes or until you get a smooth jam. Squeeze water out of gelatin sheets and place into the simmering strawberry mixture. Whisk until the gelatin dissolves, about 2-3 minutes. Allow to cool.Once cooled, divide the strawberry gelatin into two bowls : one bowl with 1/3 of the gelatin to put aside for the topping, and another bowl with 2/3 of the gelatin to blend with cream to make the mousse.
Mousse :
In a bowl, beat the whipping cream until thickened and stiff, then add softened mascarpone, and confectioners sugar and blend 2 minutes until well mixed. Fold this cream with the 2/3 batch of strawberry gelatin.Assembly :
Fit ladyfingers to fit snuggly along the sides of a springform pan. Add more ladyfingers (or burter cookies) to line the bottom fully. Add spoonfuls of the mousse to fill up halfway, then add another layer of ladyfingers (or other cookies). Add the rest of the mousse. Spoon in a layer of strawberry gelatin (if it has set, warm it up in the microwave for a few seconds). Allow to set in refrigerator about 3-4 hours or overnight. Before serving, decorate with whipped cream, fresh cut strawberries, edible flowers, candy or meringue.
.jpeg "Pour strawberry mousse onto a layer of fingers")
Enjoy, everyone !
