Signature Strawberry Charlotte

Almond Biscuit, Décor Panna Cotta, Strawberry Coulis, Vanilla Mousse

Photograph by Brishen Lee-Combs


(3) 16cm cakes | Difficulty 4 | Preparation Time 2–3 hours


  • Almond Biscuit
  • Décor Panna Cotta
  • Strawberry Coulis
  • Vanilla Mousse

Almond Biscuit

  • Powdered sugar 260g
  • Egg yolk 180g
  • Eggs 290g
  • Egg white 600g
  • Sugar 300g
  • Flour 270g
  • Almond flour 340g
  1. Whip the powdered sugar and egg yolk until it is thick and airy.
  2. Make a soft meringue with the sugar and egg white.
  3. Fold the egg whites into the yolk mixture.
  4. Sift together the flour and almond flour and fold into the egg mixture.
  5. Divide biscuit between two sheets and bake at 190’c.
  6. Reserve one sheet for the strawberry coulis and cut 14cm disks out of the other.

Décor Panna Cotta

  • Cream 36% 200g
  • Invert sugar 15g
  • Gelatin 1.5g
  1. Soak gelatin in cold water.
  2. Warm half of cream and add invert sugar and soaked gelatin.
  3. Mix the two creams together.
  4. Pipe a design with the panna cotta on a silicon sheet and freeze.

Strawberry Coulis

  • Strawberry puree 1200g
  • Invert sugar 30g
  • Glucose 50g
  • Sugar 65g
  • Gelatin 24g
  1. Warm half of the strawberry puree with the glucose and sugar until the sugar dissolves.
  2. Soak the gelatin and then add it and the invert sugar to the warm strawberry puree.
  3. Mix the warmed strawberry puree with the remaining strawberry puree.
  4. Pour over the décor panna cotta and place one of the almond biscuit on top.
  5. Freeze and cut into strips to line the inside of 16cm cake ring.

Vanilla Mousse

  • Whole milk 295g
  • Vanilla bean 1 piece
  • Sugar 50g
  • Egg yolk 85g
  • Sugar 50g
  • Gelatin 13g
  • Whipped cream 36% 575g
  1. Make a crème anglaise with the milk vanilla ben, sugar and egg yolk.
  2. Add the soaked gelatin to the anglaise and let cool to 26’c.
  3. Fold the whipped cream into the anglaise.


  1. Line 16cm ring with the bands of almond biscuit and strawberry coulis.
  2. Place a 14cm round of almond biscuit on the bottom of the ring.
  3. Fill the inside of the ring with the mousse.
  4. Freeze and then unmold the cake.
  5. Spray the border of the cake with a neutral glaze.
  6. Decorate the top of the cake with strawberries.