Charlotte Russe

Ingredients

Ladyfingers (GBBO)

• 6 large eggs, separated
• 140g sugar (divided into half)
• 1/2 tsp vanilla extract
• 120g flour
• 18g (2 Tbsp) cornstarch
• 1/8 tsp of salt
• 1/8 tsp cream of tartar
• 50g powdered sugar

Bavarian Cream (GBBO)

• 900ml whole milk
• 12 egg yolks
• 150g sugar
• 3.5 packets knox gelatin powder (24.5g)
• 400ml/14fl oz strawberry puree (about 2 cups)
• 700ml/24 fl oz whipping cream

Strawberry Punch

•  300 g Strawberries, pureed
•  200 g Strawberries, chopped
•  50 g Water
•  50 g Sugar
•  15 g Lemon juice

Decoration

• 16 oz fresh strawberries (2 1/4 cups)

Springform pan 9 x 3 Inch

Ladyfingers (Savoiardi)

1. Preheat the oven to 190C/375F. 
2. Line the base and sides of a deep, 20cm/8in springform cake tin with baking parchment. 
3. Line 2 baking sheets with baking parchment. Draw 2 parallel lines the same distance apart as double the height as the springform pan and half the circumference of the pan (Use butchers twin to measure then fold in half). Turn the parchment over so the ink/pencil line is underneath, to use as a template.
4. Draw a circle on parchment paper with the inside of the springform pan. Then draw a smaller circle 0.8inches/2cm smaller. 
5. For the savoiardi, whisk the egg yolks and half of the sugar together with an electric hand whisk until pale, creamy and thick enough to leave a trail on the surface when the whisk is removed (known as the ribbon stage). Add the vanilla extract and whisk again. 
6. Sift the flour, cornflour and salt together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. 
7. Sieve the flour mixture over the egg mixture and gently fold in.
8. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form when the whisk is removed. Add the remaining half of the sugar one spoonful at a time, whisking continuously to a glossy meringue. Gently fold the meringue into the egg and flour mixture in 3 batches - keeping as much air in the mixture as possible - until all the flour is incorporated.
9. Spoon the mixture into a piping bag fitted with a 12mm/⅝in plain nozzle and pipe the mixture in straight lines along the lines on the prepared baking parchment. 
10. Sieve the icing sugar over the top and bake for 10-12 minutes until fairly firm but a bit spongy (they will harden up as they cool).
11. Remove from the oven and immediately transfer the sheets of savoiardi onto cooling racks. Leave to cool for 2-3 minutes, then transfer on the baking parchment to the counter to cool completely. Flip over onto another parchment paper and peel off the original parchment paper to cool.

Strawberry punch

1. Boil water and sugar, add 300g strawberries with lemon juice and puree. 
2. Strain

Bavarois

1. Bloom the gelatin: Divide some of the milk into a small bowl. Add gelatin to cold milk, stir, and let sit for about 5 minutes
2. For the bavarois, pour the milk into a pan and heat until just under boiling point. 
3. Whisk the egg yolks and caster sugar together until pale and creamy. 
4. Pour the hot milk over the eggs and whisk together. 
5. Return the custard to the pan and cook gently until the mixture is thick enough to coat the back of a spoon without dripping (do not boil as the custard might split). 
6. Gelatine: add to the mixture while still hot, ensuring the gelatine dissolves 
7. Remove from the heat.
8. Transfer to a clean bowl and leave to cool slightly before folding in the fruit purée. Leave to cool completely.
9. In a bowl, whip the cream until soft peaks form when the whisk is removed then fold into the  fruit bavarois.

Assemble cake

1. When the savoiardi are cold, Lightly brush the back of the ladyfingers with the syrup, avoiding the edges of the sponges. Cut in half
2. Moisturize with strawberry punch using a pastry brush. Carefully arrange ladyfingers in the cake ring. Place the biscuit disk and soak with punch
3. Mix the biscuit trimmings with the remaining punch and diced strawberries 
4. Pour in the bavarois into the savoiardi lined tin until half full. 
5. Spoon in the strawberry punch mixure and halved strawberries
6. Pour in the other half of the bavarois
7. Cover with cling film and chill in the fridge for 3-4 hours until set.
8. Decorate with strawberries and mint leaves, sift powdered sugar over the top (or a glaze?)
9. Glaze: ½ to 1 teaspoon of water per Tablespoon of jam and then heating it on the stovetop until softened then toss strawberries in them before decorating
10. Wrap a ribbon around to prevent from falling apart

Note: This didn't set the first time I made it. I used was 16.3g of gelatin powder which wasn't strong enough. It should have been 24.5g (or 3.5 packets). Spreadsheet