This classic French Strawberry Charlotte Cake or Charlotte aux Fraises makes the most delicious summer dessert. The fresh fruits, the delicate strawberry bavarian cream and the ladyfinger biscuits create a light and creamy celebration cake. It is usually made from fruits like strawberries, raspberries or peaches, but you can also do it with chocolate mousse.
Prepare the soaking syrup. Add the water, sugar, and a few basil leaves to a small saucepan. Bring to the boil
Remove the stems from 400 g of strawberries. Blend them in a food processor until you obtain a smooth puree. Pass through a sieve.
Place 4 gelatine sheets in a bowl of water.
Gently heat some of the strawberry puree. Add the drained gelatine sheets. Mix well and add the rest of the puree. Leave to cool.
Whip 35 cl of cream. Gently fold into the strawberry puree.
Line the charlotte tin with baking paper.
Soak the Ladyfingers in the basil syrup. Arrange them all around. Pour in the mixture and a few cut strawberries.
Finish by arranging the remaining Ladyfingers on top.
Leave to set in the fridge for at least 4 hours.
Turn out and decorate with a few strawberries and basil leaves.