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White Chocolate Strawberry Charlotte Cake Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 servings

Description

This White Chocolate Strawberry Charlotte Cake is an elegant and refreshing dessert featuring layers of ladyfingers soaked in a simple sugar syrup, luscious white chocolate mascarpone mousse, and fresh strawberries. Perfect for a special occasion or a summer treat, this no-bake cake combines creamy textures with bright, fruity flavors and a delicate presentation.

Ingredients

For the Cake:

  • 25-30 ladyfingers
  • 15.8 ounces (450g) fresh strawberries, halved and/or sliced
  • Fresh mint leaves, for decoration

For the White Chocolate Mousse:

  • 7 ounces (200g) white chocolate, chopped
  • 10.5 ounces (300g) mascarpone cheese
  • 3 egg whites
  • 1 teaspoon fresh lemon juice

For the Syrup:

  • ¼ cup (50g) sugar
  • ½ cup (120 ml) water

Instructions

  1. Make the white chocolate mousse: Beat the mascarpone cheese with a hand mixer or stand mixer with a whisk attachment for about 1 minute until soft and smooth. Melt the white chocolate in the microwave in 30-second increments until fully melted, then stir it into the mascarpone until combined.
  2. Whip egg whites: Add the fresh lemon juice to the egg whites and beat with a hand mixer until firm peaks form. Gently fold about a quarter of the whipped egg whites into the white chocolate mascarpone mixture to lighten it, then carefully fold in the remaining egg whites to keep the mousse light and fluffy. Set aside.
  3. Prepare the syrup: Combine the sugar and water in a saucepan and heat over medium heat until it starts bubbling. Stir to dissolve the sugar and then remove from heat. Allow to cool slightly.
  4. Line the springform pan: Line a 9.8-inch (25 cm) round springform pan with parchment paper on the bottom and around the rims to prevent sticking.
  5. Soak and arrange ladyfingers: Quickly dip each ladyfinger flat side down into the cooled syrup. Arrange them snugly around the sides of the springform pan with the rounded side facing out and the flat, soaked side facing inward. Place the remaining ladyfingers in a single layer on the bottom of the pan.
  6. Assemble the cake: Pour half of the white chocolate mousse into the pan over the ladyfinger base. Add another layer of syrup-soaked ladyfingers on top of this mousse layer, followed by a thin layer of sliced strawberries. Pour the remaining mousse on top and smooth the surface with a spatula.
  7. Chill to set: Refrigerate the assembled Charlotte cake for at least 4 hours, preferably overnight, to allow the mousse to fully set and the flavors to meld.
  8. Decorate and serve: Carefully remove the cake from the springform pan, peel off the parchment paper, and place the cake on a serving tray. Decorate the top with fresh strawberries and mint leaves, dust lightly with confectioners’ sugar, slice, and enjoy.

Notes

  • Ensure the egg whites are beaten to firm peaks for the mousse to have the right light, airy texture.
  • Do not soak the ladyfingers for too long, or they will become soggy and lose structure.
  • The cake is best prepared a day ahead to allow flavors to develop and mousse to set perfectly.
  • This recipe contains raw egg whites; consider using pasteurized eggs for safety.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/white-chocolate-strawberry-charlotte-cake-recipe/