Strawberry and Coconut Charlotte

Ingredients

• 4 feuilles Gelatin sheets (soaked in cold water 5 min, drained)
• 4 cL Water (for gelatin soaking)
• 200 ml Liquid cream (for coconut ganache) (heavy cream, bring to a gentle boil)
• 200 g White chocolate (cut into pieces, melted in microwave)
• 250 g Mascarpone (at room temperature)
• 200 ml Coconut cream (canned, well mixed before use)
• 6 unités Egg whites (separated from yolks, at room temperature)
• 150 g Granulated sugar (for the meringue)
• 6 unités Egg yolks (fresh)
• 50 g All-purpose flour (sift before incorporation)
• 120 g Powdered sugar (to dust the biscuits and sweeten the strawberry purée)
• 500 g Fresh strawberries (washed, hulled and cut into pieces)
• 300 ml Liquid cream (for strawberry mousse) (heavy cream, to be whipped)
• 100 g Unsweetened shredded coconut (incorporated into the coconut ganache)
• 1 rouleau Cling film (to cover the ganache and the mold)

Instructions

1. Soaking the gelatin (coconut ganache)

   Place 2 gelatin sheets in a small bowl of cold water and let them swell for 5 minutes.

   Time: PT5M

2. Heat the cream for the ganache

   Pour 200 ml of liquid cream into a saucepan and heat over medium heat until it simmers (≈80°C).

   Time: PT5M

   Temperature: 80°C

3. Incorporate the gelatin

   Remove the saucepan from the heat, squeeze the gelatin and dissolve it into the hot cream while stirring well.

   Time: PT2M

4. Melt the white chocolate

   Cut the white chocolate into pieces and melt it in the microwave in 20‑second intervals, stirring between each burst.

   Time: PT2M

5. Mix cream and chocolate

   Pour the hot cream over the melted chocolate and mix until you obtain a smooth, glossy ganache.

   Time: PT3M

6. Add mascarpone and coconut cream

   Incorporate the mascarpone, the remaining cold liquid cream, and the coconut cream, then mix until homogeneous.

   Time: PT5M

7. Cool the coconut ganache

   Cover the ganache with cling film directly on its surface and place in the refrigerator for at least 4 hours (ideally overnight).

   Time: PT4H

8. Prepare the ladyfinger biscuits – egg whites

   Whisk the 6 egg whites to stiff peaks in a large bowl.

   Time: PT5M

9. Sweeten the meringue

   Add the granulated sugar gradually while continuing to whisk until you obtain a glossy, supple meringue.

   Time: PT5M

10. Incorporate the egg yolks

    Pour the 6 egg yolks into the meringue and whisk for a few seconds to combine.

    Time: PT2M

11. Add the flour

    Sift 50 g of flour directly onto the mixture and fold it in gently using a spatula, lifting the batter.

    Time: PT3M

12. Shape and bake the biscuits

    Spread the dough on parchment paper. Cut two strips of 40 cm × 10‑12 cm and three disks of 18 cm diameter. Dust each piece with powdered sugar, let rest 10 min, then bake at 180°C for 15 min.

    Time: PT30M

    Temperature: 180°C

13. Cool the biscuits

    Remove the biscuits from the oven and let them cool completely on a rack.

    Time: PT15M

14. Soaking the gelatin (strawberry mousse)

    Soak 2 gelatin sheets in cold water for 5 minutes.

    Time: PT5M

15. Cook the strawberries with sugar

    Wash, hull and cut the strawberries. Place them in a saucepan with the powdered sugar and heat gently for 5 minutes until they are tender.

    Time: PT5M

    Temperature: 80°C

16. Incorporate the gelatin and blend

    Remove from heat, add the squeezed gelatin, stir, then blend with an immersion blender until you obtain a smooth purée.

    Time: PT3M

17. Cool the strawberry purée

    Allow the purée to reach room temperature (≈10 minutes).

    Time: PT10M

18. Whisk the cream for the strawberry mousse

    Whisk 300 ml of liquid cream on low speed until it thickens slightly (soft whipped‑cream stage).

    Time: PT5M

19. Incorporate the strawberry purée

    Add the cooled strawberry purée gradually to the whipped cream, folding the mixture.

    Time: PT5M

20. Reserve the strawberry mousse

    Keep the strawberry mousse in the refrigerator until assembly.

    Time: PT0M

21. Prepare the biscuits for assembly

    Remove the biscuits from the parchment paper, trim the bottom of the two strips to obtain clean edges.

    Time: PT5M

22. Line the assembly ring

    Line the 22 cm silicone ring with cling film, ensuring it adheres well to the walls.

    Time: PT2M

23. First layer of assembly

    Place one biscuit disk at the bottom of the ring, pour half of the strawberry mousse, distribute strawberry pieces, then place the second biscuit disk.

    Time: PT5M

24. Prepare the coconut ganache with coconut

    Take the coconut ganache out of the fridge, reserve 60% in a piping bag. Whisk the remainder until thickened, add the shredded coconut and mix.

    Time: PT5M

25. Second and third layers

    Pour the coconut‑ganache mixture over the cake, place the final biscuit disk, cover with the remaining strawberry mousse, smooth with a spatula and decorate with small fresh strawberries.

    Time: PT10M

26. Chill

    Place the charlotte in the refrigerator for at least 4 hours (ideally overnight) so the layers set.

    Time: PT4H

27. Finishing before serving

    Fill a piping bag with the reserved coconut ganache, pipe a small star in the center of the cake, place a strawberry on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g