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Chef Erica’s Strawberry Charlotte

BT Montreal | posted Thursday, Jun 28th, 2018


For strawberry coulis

  • 2 cups strawberries
  • ⅓ cup sugar
  • 3 tbs balsamic vinegar
  • 1-2 basil leaves
  • 1 tsp gelatin
  • 1 tablespoon water

For cream

  • 1 ⅓ cup whipping cream
  • ¾ cup white chocolate
  • 1 8oz package of cream cheese
  • 1 tsp vanilla extract
  • 2 tsp gelatin
  • 2 tablespoons water

For sponge cake

  • 4 eggs (separated)
  • ½ cup sugar (split in half)
  • ½ cup flour
  • 1 tsp vanilla


  • ½ package of lady fingers



  1. For the sponge put your egg whites in one bowl and egg yolks in another. Add half of the sugar (¼ cup) to your egg yolks and wisk to combine.
  2. Beat your egg white while slowly pouring in your sugar. When your egg white have a stiff consistency fold them into you egg yolks.
  3. Sieve your flour into your egg mixture and fold that in gently. Spread mixture onto a parchment lined baking sheet that has also been greased.
  4. Bake at 350º F for 8-12 minutes until a tooth lick inserted in the center comes out clean. Next step is too combine your gelatin and water and let that sit for a few minutes.
  5. Add the whipping cream and white chocolate to a microwaveable bowl. Microwave on 15-30 second intervals stirring in between until chocolate is fully melted.
  6. Microwave your gelatin for no more than 10 seconds and mix into your chocolate mixture. Put plastic wrap over that and refrigerate.
  7. To prepare your coulis add your washed strawberries to a blender and blend till smooth. Transfer to a pot and add sugar, balsamic, and basil. Simmer until thick and the sugar has dissolved. Remove basil leaves.
  8. If you don’t want seeds in your coulis you can put it through a sieve. Set that aside to cool. Beat your cream cheese in a bowl until it’s light and fluffy. Add in the cooled chocolate and cream mixture. Beat for 2-3 more minutes until thickened slightly and fluffy.
  9. Cut about an inch off the lady fingers so that when they stand up the sides of the pan they won’t be too tall.
  10. Once they’re lined up the sides of the 8 inch springform pan cut 2 disks out of your sponge. The disks should be a bit smaller than 8 inch so that they slide past the lady fingers. Add in one disk of sponge. Then spread on a layer of the coulis. Add half of your cream and spread out gently trying not to disturb the coulis. Then add the other disk of sponge.
  11. Add coulis then cream and put in the fridge for at least an hour preferably over night. Then top with strawberries and brush them with some of your coulis to make them glisten.
  12. Refrigerate till ready to serve and impress everyone at your Canada day parties