Strawberry Charlotte
Ready In: 30 mins
Serves: 6
Ingredients
- 2 lbs fresh strawberries
- 2⁄3 cup sugar
- 8 egg yolks
- 2 1⁄2 cups whipping cream
- ladyfinger
Directions
- Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
- Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
- Beat the cream.
- Line the sides of a cylindrical mold with ladyfingers.
- Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
- Cover with wraxed paper and refrigerate for 8 hours.
- Reverse dessert into a serving dish. Decorate with fresh strawberries.
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