No-Bake Strawberry Charlotte with Lime Syrup
A chilled strawberry charlotte layered with lime-soaked ladyfingers, strawberry-gelatin mousse, and whipped cream. Set overnight for a silky, elegant dessert requiring no oven. Fresh strawberries decorate the top.
Ingredients
Instructions
- 1
Combine sugar, water, lime zest and juice in a small saucepan and bring to a simmer, then cool completely.
- 2
Dip ladyfingers in the lime syrup and arrange them around the edge and across the bottom of a 6 ⅓" round tin.
- 3
Blend the strawberries in a food processor.
- 4
Heat about one-quarter of the strawberry puree in a saucepan with sugar until the sugar melts.
- 5
Add the gelatin to the hot strawberry mixture, stir well and remove from heat.
- 6
Combine this mixture with the remaining strawberry puree and let cool completely.
- 7
Fold the strawberry mixture into the whipped cream until well combined.
- 8
Pour half the strawberry cream mixture over the biscuit base.
- 9
Layer sliced strawberries on top.
- 10
Pour the remaining cream mixture over the strawberries.
- 11
Refrigerate for at least 6 hours or overnight.
- 12
Decorate with fresh strawberries and serve.
Tips
Ensure the strawberry-gelatin mixture is completely cooled before folding into whipped cream to prevent deflating the cream.
Use fresh, ripe strawberries for the best flavor.
A 16cm tin is quite small; a larger tin will require ingredient scaling.
Good to Know
Refrigerate in tin, covered, for up to 2 days.
Prepare through step 9 and refrigerate overnight. Add final strawberry layer and serve the next day.
Chill and serve cold with optional whipped cream or Greek yogurt.
Common Mistakes
Do not fold the cooled strawberry mixture into warm whipped cream to avoid deflating it.
Do not skip the cooling step after adding gelatin to avoid lumps.
Do not skip the minimum 6-hour refrigeration or the mousse will not set properly.
Substitutions
Vegan Options
General Alternatives
flavor slightly different