Charlotte aux fraises — ladyfinger strawberry charlotte with bavarois
A strawberry charlotte succeeds because three structures work together: a close wall of ladyfingers, a filling that sets cleanly without becoming rubbery, and fresh berries that keep their identity inside the cream. The preparation uses a strawberry bavarois rather than combining unrelated no-bake fillings. The mould is fixed at 20 cm so the quantity of biscuits and filling has a clear destination and the final yield can be cut consistently into eight slices.
The bavarois begins with a cooked custard made from milk, pasteurised yolks and sugar. Gelatine dissolves into the hot custard before strawberry purée is added, and the base then cools to 25 °C. That temperature matters: warmer purée would melt the softly whipped cream, while a much colder base could begin setting before the cream is incorporated. Diced strawberries are folded in only after the mousse is formed.
The ladyfingers need only a light brushing of syrup. Saturating them creates a wet shell that can buckle when the dessert is unmoulded. Once filled, the charlotte receives a full six-hour refrigeration at 4 °C or below. A properly set centre should not ripple when the mould moves gently, and the biscuit wall should remain upright when inverted. Keep the finished dessert cold and use it within two days.
