Strawberry Charlotte

Strawberry Charlotte


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Ingredients for Biscuit
  • Use 26x26 cm cake pan
  • Egg yolks 2
  • Granulated sugar (A) 18 g
  • Egg whites 3
  • Granulated sugar (B) 50 g
  • Cake flour 70 g
  • Icing sugar for dusting the cake
Ingredients for filling
  • Milk 150 ml.
  • Whipping cream 200 ml.
  • Mitte Strawberry flavoured syrup 70 ml.
  • Gelatin sheets 6 g
  • Granulated sugar 15 g
  • Egg yolks 2
For decoration
  • Whipping cream 50 ml.
  • Icing sugar 5 g
  • Fresh strawberries



มาตรฐานระดับโลก ไม่ใช้สารฟอกขาว ด้วยขั้นตอนการผลิตที่ได้มาตรฐานระดับโลก ทำให้ได้น้ำตาลทรายขาวที่มีความบริสุทธิ์สูง สะอาด เกล็ดเล็ก สม่ำเสมอ ละลายแล้วไม่มีตะกอน ช่วยคงสีสันของอาหารให้น่ารับประทาน

เมนูแนะนำ : เค้ก, วุ้น, ซาลาเปา, ผลไม้กวน เป็นต้น


น้ำตาลเกล็ดเล็ก สม่ำเสมอ เนื้อเนียนละเอียด ละลายเร็วเข้ากับส่วนผสมอื่นๆได้ดี ทำให้เนื้อขนมเค้กเนียนนุ่มและเนื้อเค้กขึ้นฟูเร็ว สร้างสรรค์เมนูเบเกอรีได้หลากหลาย

เมนูแนะนำ : แยมโรล มูส ขนมปัง เมอแรงค์

Beautiful dessert that you can prepare in advance, for easier version you can buy the lady finger biscuit instead of making them by yourself. By using Mitte Strawberry flavoured syrup, it adds delicious strawberry flavour and fragrance and cute pink colour into the mousse instantly.


  • Preheat an oven to 220C
  • Line 26x26cm cake pan with baking paper
  • Sift the flour and set aside.
  • Beat the egg yolks with sugar (A) until light in color.
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  • Whip the egg whites until foamy, slowly add the sugar (B).
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  • Whip until firm peaks formed.
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  • Fold the meringue into egg yolk mixture in 2-3 additions.
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  • Fold the sifted flour into the egg mixture in 2 additions.
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  • The batter will be smooth.
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  • Put the batter into piping bag, fit with 0.8cm plain tip.
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  • Pipe diagonally onto the prepared pan.
  • And sift the icing sugar over the cake.
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  • Bake for 7minutes or until the top of the cake spring back when press lightly.
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  • Cut the cake into 4 stripes per cake then cut to fit the size of your mould (7 cm mould).
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  • Put the long stripes into the moulds, cut the small pieces into small rounds and place in the moulds.
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  • Bloom the gelatine in iced cold water (at least 5 minutes).
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  • Put the egg yolks, Mitr phol caster sugar and Mitte Strawberry flavoured syrup into a saucepan, whisk to combine.
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  • Warm the milk until boil then slowly pour into the egg mixture, whisk all the time.
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  • Put the saucepan over low heat and heat until 82C (whisk all the time).
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  • Remove from the heat, squeeze the water from gelatine, put into the saucepan and stir until melt.
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  • Strain the mixture into a bowl. Let the mixture cool to room temperature.
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  • Whip the whipping cream until soft peaks formed.
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  • Fold 1/3 of the whipped cream into the strawberry base.
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  • Pour the mixture back into the whipped cream bowl.
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  • Fold to combine.
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  • Pour the mousse into the prepared moulds.
  • Refrigerate for 4 hours or until firm.
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  • Before serving:
  • Remove the charlotte from the mould, whip the whipping cream with icing sugar and pipe over the charlotte and place fresh strawberries on top the whipped cream.
  • For glass Strawberry charlotte: Cut fresh strawberries into small pieces and place over the charlotte.
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