Ingredients

• 24 count Ladyfingers (Savoiardi)
• 750 grams Fresh Strawberries
• 150 grams Granulated Sugar (for cream)
• 100 grams Granulated Sugar (for syrup)
• 120 ml Water
• 1 tablespoon Lemon Juice
• 4 count Large Egg Yolks
• 500 ml Whole Milk
• 40 grams Cornstarch
• 2 teaspoons Vanilla Extract
• 30 grams Unsalted Butter
• 400 ml Heavy Cream (very cold)
• 2 tablespoons Powdered Sugar (optional, for dusting)

Instructions

1. 1

   Prepare the Strawberry Syrup: In a small saucepan, combine 120ml water, 100g granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring until the sugar completely dissolves. Add a few thinly sliced strawberries (from the 750g total), let infuse for 5 minutes, then strain out the strawberry pieces. Let the syrup cool completely.

2. 2

   Make the Pastry Cream (Crème Pâtissière): In a medium bowl, whisk the egg yolks with 150g granulated sugar and cornstarch until the mixture is pale and smooth. In another saucepan, heat the whole milk with vanilla extract until it just begins to simmer. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.

3. 3

   Cook the Pastry Cream: Return the entire mixture to the saucepan. Cook over medium heat, whisking continuously, until the cream thickens significantly and comes to a boil for 1 minute. Remove from heat, stir in the unsalted butter until it melts and is fully incorporated. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 2 hours).

4. 4

   Prepare Strawberries: Wash and hull the remaining fresh strawberries. Slice about half of them thinly for lining the sides of the charlotte, and dice the other half for the filling. Reserve a few whole or halved strawberries for garnish.

5. 5

   Whip the Cream: Once the pastry cream is thoroughly chilled, in a separate very cold bowl, whip the cold heavy cream (and powdered sugar, if using) until stiff peaks form.

6. 6

   Fold Diplomat Cream (Crème Diplomate): Gently fold the chilled pastry cream into the whipped cream until the mixture is smooth, light, and uniform. Be careful not to deflate the whipped cream.

7. 7

   Assemble the Charlotte: Lightly grease a 20cm (8-inch) springform pan or charlotte mold and line the bottom with parchment paper. Briefly dip one side of each ladyfinger into the cooled strawberry syrup and arrange them vertically, sugar-side out, around the inside edge of the mold. Trim the bottoms of the ladyfingers if necessary to create an even base.

8. 8

   Layer the Filling: Arrange a single layer of syrup-dipped ladyfingers on the bottom of the mold. Spread about one-third of the diplomat cream over this layer, then scatter half of the diced strawberries. Repeat with another layer of syrup-dipped ladyfingers, one-third of the cream, and the remaining diced strawberries. Finish with a final layer of diplomat cream.

9. 9

   Chill: Cover the charlotte loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set firmly and the flavors to meld.

10. 10

    Serve: Carefully remove the springform ring and parchment paper from the bottom. Garnish the top of the charlotte with the reserved fresh whole or halved strawberries and, if desired, a light dusting of powdered sugar. Serve chilled.