Charlotte russe

A 8-inch (20cm) Diameter x 4-inch (10cm) Height / Use a Cake Ring. Total Weigh Cake: 4.7 lb. (2150g) / 10 Servings.

Lady finger (Sponge Cake or Biscuit Cuillère)

Can be stored wrapped in plastic a couple of days on the counter. It can be frozen too but it is not recommended. The strawberry charlotte can be refrigerated up to 4 days or kept frozen for weeks wrapped in plastic without fresh strawberries on the top.

Ladyfinger / Biscuit Cuillère (Bruno)

• 3 egg whites, room temperature
• 1/4 tsp (1g) cream of tartar or lemon juice
• 1/2 cup (100g) granulated sugar
• 3 egg yolks
• 1/2 cup + 2 Tbsp (100g) cake flour
• Powered sugar for dusting.

Strawberry Punch

• 0.4 cup (100ml) Simple Syrup
• Bring to a boil 3 Tbsp (45g) sugar with 1/4 cup (60ml) water, let cool.
• 10 ounces (300g) fresh raspberries
• 1/2 lemon juice
• Blend simple syrup, strawberries and lemon juice together.

Bavarian Cream or Vanilla Mousse / Crème Bavaroise

• 1 cup (250ml) milk
• 1 cup (250ml) heavy cream
• 1 vanilla bean, scrap out the seeds or 1/2 tsp (2.5ml) vanilla extract
• 120g sugar
• 6 ea (120g) egg yolks
• 12g gelatin sheets
• 1 pint (~450ml) heavy cream

Charlotte Topping

• 12 ounces (360g) strawberries
• 1 freshly picked rose (optional)
• Some unsalted pistachio

Strawberries Needed ~ 2 lb. (900g), Washed

• 10 ounces (300g) for the strawberry punch, to blend
• 7 ounces (210g) for the strawberry punch mixture, to cut
• 12 ounces (360g) for the topping.