Strawberry Charlotte Cake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 6 hours setting time
Cooking time: 5 minutes
- 600ml/21.2flozs. cream
- 1/2 cup caster or superfine sugar
- 6 egg yolks
- 1/2 cup water
- 2 tablespoons gelatine powder
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 cup strawberries, pureed and strained
- A drop or two of pink food colourin g
- 10 savoiardi or lady finger biscuits
- 4 tablespoons Chambord (optional)
For jelly insert
- 1 tablespoon gelatine powder
- 3/4 cup water
- 1/4 cup caster or superfine sugar
- 1/4 cup strawberries, pureed and strained
- A few drops pink food colouring
To decorate
- 300g fresh strawberries
- 2 tablespoons chopped pistachios
- 1 tablespoon icing sugar
Step 1 - Spray the base and sides of a 20cm/8inch springform tin with oil spray. Trim the ends of the savoiardi biscuits until they sit flat and then place them around the edge, flat side down, glossy finish facing out. Make sure that they're sitting snugly-you may have to trim the last one to fit.
Step 2 - Next make the jelly insert. Sprinkle the gelatine powder over 1/4 cup of the water and melt in the microwave for 30 seconds on high until dissolved. Mix with the sugar, remaining water, colouring and strawberry puree. Spray a small round mold (smaller than the springform or same size and you can trim it) with oil spray and pour in the jelly mix and refrigerate until set (it will take around 20 mins).
Step 3 - Whip the cream until you get soft peaks and then scoop out and place in a bowl in the fridge until needed. Whisk the sugar and egg yolks until pale and fluffy-about 5 minutes.
Step 4 - Then sprinkle the gelatine powder over the water and melt in the microwave for 30 seconds on high until dissolved. Place the milk in a saucepan and heat gently and add the egg mixture stirring until thickened. It needs to coat the back of a spatula. Add the gelatine mixture and allow to cool for 10 minutes. Whisk in the whipped cream.
Step 5 - At this stage you can brush the inside of the sponge fingers with Chambord if you would like. Then pour half of the bavarois mix into the prepared tin and place in the fridge for 30 minutes (keep the remaining mixture at room temperature so that it doesn't set firm).
Step 6 - Check the bavarois and if it looks like it has set, carefully place the jelly insert on top (if it needs more time to set give it more time in 15 min increments checking it). Then pour the rest of the strawberry bavarois on top smoothing it on top and allow to set completely. Decorate with fresh strawberries, pistachios and icing sugar.