Egg-free Strawberry Charlotte

Ingredients

• 120 g Egg whites (Room temperature)
• 75 g Egg yolks (About 4 yolks)
• 220 g Granulated sugar (Divided into three additions)
• 120 g All‑purpose flour (Sift before incorporation)
• 20 g Potato starch (Sift with the flour)
• 30 g Powdered sugar (For dusting the biscuits and cartridges)
• 35 g Strawberry purée (for syrup) (Can be homemade or store‑bought)
• 15 g Water
• 12 g Sugar (for syrup)
• 5 g Lemon juice (For the syrup)
• 200 g Strawberry purée (for mousse) (Fresh or frozen, very smooth)
• 25 g Sugar (for mousse)
• 15 g Lemon juice (for mousse) (About the juice of ½ lemon)
• 3 sheets Gelatin sheets (Hydrate 15 min in cold water)
• 200 g Heavy cream (Very cold, minimum 30 % fat)
• 400 g Fresh strawberries (Wash, hull and halve)

Instructions

1. Prepare the ladyfinger batter

   In the mixer bowl, whisk the egg whites on medium speed. Add the sugar in three portions, waiting for the whites to become foamy between each addition. When the whites are well set, fold in the egg yolks in one go and mix for a few seconds. Sift the flour and starch over the mixture and fold them in gently with a spatula without deflating the batter.

   Time: PT10M

2. First bake of ladyfingers

   Draw two 16 cm diameter circles on a sheet of parchment paper. Place the batter in a spiral shape starting from the centre. Bake at 230°C for 7 minutes, until the surface is golden and the centre remains soft.

   Time: PT7M

   Temperature: 230°C

3. Bake the cartridge biscuits

   On a second sheet, draw two strips 8 cm wide. Lay the biscuits side by side, slightly overlapping, to form a wavy strip. Generously dust with powdered sugar and bake at 230°C for 7 minutes.

   Time: PT7M

   Temperature: 230°C

4. Prepare the strawberry syrup

   In a small saucepan, combine the strawberry purée, water and sugar. Bring to a boil, then remove from heat and add the lemon juice. Let cool to room temperature.

   Time: PT5M

5. Hydrate the gelatin

   Place the gelatin sheets in a bowl of cold water for 15 minutes to hydrate.

   Time: PT15M

6. Cook the mousse mixture

   In a saucepan, heat the strawberry purée with the sugar and lemon juice. Bring to a boil, then remove from heat.

   Time: PT5M

7. Incorporate the gelatin and cool

   Add the well‑squeezed gelatin sheets to the hot mixture and stir until fully dissolved. Transfer to a bowl and let cool to room temperature.

   Time: PT5M

8. Whip the cream

   Pour the very cold heavy cream into the mixer bowl and whisk until a firm, airy cream forms.

   Time: PT5M

9. Fold the cream into the gelatin‑set purée

   Fold one third of the whipped cream into the strawberry‑gelatin mixture with a spatula, then mix gently. Add the remaining whipped cream and fold delicately until a homogeneous, light mousse is achieved.

   Time: PT5M

10. Cut the biscuits and prepare the cartridges

    Trim the excess from the ladyfingers and reserve the two 16 cm discs. Cut the cartridge biscuit strips into 7.5 cm wide strips, then trim the ends so they interlock perfectly during assembly.

    Time: PT10M

11. Assembly – first biscuit layer

    Line the 14 cm charlotte ring with cling film. Place the first ladyfinger disc upside‑down at the bottom of the ring.

    Time: PT5M

12. First mousse layer

    Pour a first layer of strawberry mousse (about 2 cm thick) over the biscuit disc and smooth with a small spatula.

    Time: PT5M

13. Second biscuit disc and syrup

    Place the second ladyfinger disc upside‑down on the mousse. Generously brush the disc with strawberry syrup to moisten and flavor it.

    Time: PT5M

14. Strawberries and second mousse layer

    Arrange the halved fresh strawberries over the entire surface of the second disc. Cover with a second mousse layer up to ½ cm from the edge. Smooth again.

    Time: PT5M

15. Finishing and unmoulding

    Refrigerate the charlotte for 2 hours so the mousse sets. After resting, decorate the top with the remaining strawberries—three whole strawberries for a springy effect—then dust with powdered sugar. Gently remove the film and the ring.

    Time: PT5M

Nutrition Facts

Calories

230

Protein

3 g

Carbohydrates

35 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg whites: Aquafaba
• Instead of Egg yolks: Silken tofu puree (for mousse)
• Instead of Granulated sugar: Cane sugar
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Potato starch: Cornstarch
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Strawberry purée (for syrup): Strawberry compote
• Instead of Lemon juice: A splash of apple cider vinegar
• Instead of Strawberry purée (for mousse): Strawberry compote
• Instead of Sugar (for mousse): Cane sugar
• Instead of Lemon juice (for mousse): Lemon vinegar
• Instead of Gelatin sheets: Agar‑agar (½ g)
• Instead of Heavy cream: Plant‑based whipped cream (lactose‑free version)
• Instead of Fresh strawberries: Defrosted frozen strawberries

Equipment Needed

• Stand mixer or electric whisk
• Stainless steel or glass bowl
• Silicone spatula
• Rubber spatula (flexible)
• Sieve
• Baking sheet
• Parchment paper
• Small saucepan
• Kitchen thermometer (optional) (optional)
• 14 cm Charlotte ring
• Ruler or measuring stick (optional)
• Chef's knife
• Pastry brush (optional)
• Cling film or plastic wrap (optional)

Critical Steps — Do Not Skip

• Whip the egg whites to firm peaks without over‑beating.
• Fold the flour and starch gently to keep the batter light.
• Fully dissolve the gelatin in the hot strawberry mixture.
• Whip the very cold cream and fold it gently into the gelatin‑set purée.

Chef Tips from the Video

• Use very ripe seasonal strawberries for a more intense flavor.
• Lightly dust with lemon zest to add a fresh note.
• For a more elegant look, replace the cling film with tinted parchment paper.

Troubleshooting

Storage

Refrigerator: Store the charlotte chilled, covered with plastic wrap, for up to 2 days.

Freezer: Do not freeze; the mousse texture would deteriorate.

Room temperature: Consume within 2 hours of unmoulding if served at room temperature.

Make-Ahead Tips

• Prepare the ladyfingers and cartridges the day before and keep them in an airtight box.
• The mousse can be made 24 h ahead and kept chilled, covered with plastic film in contact.