Strawberry Glazed Charlotte Recipe

Stepped up my dessert game with this Strawberry Glazed Charlotte! Layered with sweet cream and fresh berries, it’s a true showstopper!

#DessertTime #creamdulce

Ingredients:

For the sponge cake or ladyfingers:

1 pack ladyfingers or 1 prepared sponge cake, sliced into 1/2 inch thick pieces

For the filling:

2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup strawberry puree (from about 1 cup fresh strawberries, blended)

For the strawberry glaze:

1 cup fresh strawberries, finely chopped
1/2 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch dissolved in 2 tablespoons water

For decoration:

Fresh strawberries, halved for the top
Mint leaves (optional)

Instructions:

Prepare the mold: Line a Charlotte or springform pan with plastic wrap for easy removal. Arrange ladyfingers or sponge cake slices around the sides and bottom of the mold, cutting pieces to fit if necessary.
Make the filling: In a large bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold in the strawberry puree.
Assemble the Charlotte: Pour the cream mixture into the prepared mold. Smooth the top and cover with a layer of ladyfingers or cake slices. Refrigerate for at least 4 hours, or overnight.
Prepare the strawberry glaze: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down. Add the cornstarch mixture and stir until the glaze thickens. Cool to room temperature.
Unmold and serve: Carefully unmold the Charlotte onto a serving plate. Pour the strawberry glaze over the top, letting some drip down the sides.
Decorate: Arrange halved strawberries on top and garnish with mint leaves if using.