Dessert
Strawberry Charlotte with Blueberry and Lemon Cream
1 h 30 minServes 8Nutri-Score D€€
D
1 h 30 min
1 h 30 minStrawberry Charlotte with Blueberry and Lemon Cream
what you need
Ingredients
ladyfingers (sponge fingers for lining the mould)Bakery200 g
strawberries (washed, hulled, halved lengthwise)Produce500 g- blueberries (washed)Produce250 g
lemon (zested and juiced)Produce2 pieces
mascarpone (at room temperature)Dairy250 g- heavy cream (very cold)Dairy400 ml
sugarPantry120 g- gelatin sheets (bloomed in cold water)Pantry6 pieces
water (for the syrup)Other100 ml- vanilla extractPantry5 ml
per serving
Nutrition
284kcal
- Carbs
- 26 g
- Proteins
- 4 g
- Fat
- 18 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Hand mixer
Saucepan
Spatula
Pastry brush
step by step
Method
- Step 1
Prepare the mould and the strawberries
- Line the sides of a springform pan with ladyfingers, standing them upright and tightly packed.
- Halve the strawberries lengthwise and press them cut side out against the ladyfingers all around the mould.
- Keep a few strawberries aside for the top.
- Step 2
Make the lemon syrup
- Warm the water with part of the sugar until dissolved.
- Add the lemon juice and let cool slightly.
- Brush the ladyfingers generously with the syrup.
- Step 3
Whip the lemon cream
- Whisk the mascarpone with the remaining sugar, lemon zest and vanilla extract.
- Whip the cold heavy cream to soft peaks and fold it into the mascarpone mixture.
- Melt the bloomed gelatin and stir it into the cream.
- Step 4
Assemble the charlotte
- Spread half of the lemon cream over the ladyfinger base.
- Scatter the blueberries in an even layer.
- Cover with the remaining lemon cream and smooth the surface.
- Step 5
Chill and finish
- Refrigerate the charlotte until the cream is fully set.
- Decorate the top with the reserved strawberries before serving.
most cooked first