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Strawberry charlotte

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 10
Servings 10
Time 1 hour, plus setting time


  • 500
  • 5
    large egg yolks
  • 60
  • 20
  • 2
    boxes sponge fingers (Boudoir biscuits)
  • 120
    Frangelico liqueur
  • 100
    hazelnuts, roasted and chopped
  • 500
    fresh strawberries, washed and trimmed
  • 10
    lemon juice
  • 125


20 to 30 minutes
Heat the milk in a heavy-based saucepan over a medium heat.
Remove from heat when it begins to steam.
Whisk the egg yolks and sugar until thick and light.
Stir a little of the hot milk into the egg mixture, then stir into the remaining milk.
Return to the heat and stir over low heat until custard thickens.
It should be thick enough to coat the back of a spoon. (If you draw your finger across the spoon, it should leave a clear trail.)
Don?t overcook or allow the custard to boil, because it will curdle. Remove from the heat.
Mix gelatine with 60 ml cold water and heat in the microwave for about a minute until melted.
Add a little of the hot custard to the gelatine and stir well, then stir into the remaining custard.
Cover the surface of the custard with clingfilm and allow to cool.
Line the bottom of a 20 cm charlotte tin with greaseproof paper.
Line with sponge fingers and trim to fit.
Line the sides with sponge fingers and trim flush with the rim of the tin.
Drizzle 60 ml Frangelico onto the sponge fingers and sprinkle with a quarter of the hazelnuts.
Cut the remaining sponge fingers into pieces and sprinkle with 30 ml Frangelico, then set aside.
Purée half the strawberries in a food processor to make 300 ml purée (add water to make up 300 ml if necessary).
Slice the remaining strawberries and set aside.
Stir the strawberry purée, remaining Frangelico and lemon juice into the cold custard.
Whip the cream until soft peaks form.
Set the bowl of strawberry custard over a large bowl of ice cubes, and stir continuously until the mixture starts to set.
Remove from the ice and fold in cream immediately.
Pour half the mixture into the prepared tin.
Put down a layer of sponge finger, sprinkle with a quarter of the nuts and a layer of sliced strawberries.
Cover with remaining strawberry custard.
Cover with clingfilm and chill for at least four hours, but preferably overnight.
Invert onto a serving platter and decorate with the remaining strawberries and nuts.
Pipe the whipped cream around the base if desired.
Chill until ready to serve.

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