200gramsfresh fruiteg strawberries, raspberries, red currants, blackberries...
This delicious Charlotte is made in summer with fresh summer fruit, but if you want to make it in winter you can also use delicious winter fruit. Tasty apples and pears with cinnamon topping. Therefor cook pieces of apple and pear (about 1.5 x 1.5 cm) for 10 minutes in a bit of water. Sprinkle the Charlotte with cinnamon for a great result.
If you don't have the time or need to make your own ladyfingers, then just use ladyfingers from the store.
Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius).
Put a baking paper in front of you and draw 2 lines about 4 inches (10 cm) apart. Take a second baking paper and repeat. Turn both baking papers upside down and put them on a baking tray.
In a bowl mix the egg whites with the sugar until airy and stiff.
Mix the egg yolks gently through the whites with a spatula.
In a second bowl whisk the flour with potato starch, so there aren't any lumps.
Add ⅓ of the flour mixture to the egg mixture and gently mix it.
Repeat it again with ⅓ of the flour mixture and end with the last bit.
Take a piping bag with a large mouth and put the batter in the bag.
Draw lines between the lines you draw on both baking papers. The ladyfingers may touch each other, that's even great, because it makes the assembling of the Charlotte a bit easier.
Sprinkle the sugar on top of the ladyfingers and put the baking plates into the oven.
Bake for 5 to 6 minutes until they're light brown and let them cool to room temperature.
Take the first row of ladyfingers and halve the last ladyfinger on each side (that way you're ladyfinger circle will attach nicely when prepping).
Take your serving platter and put the baking ring on top.
Take the first row of ladyfingers and put it on the inside of the baking ring, so it forms a circle.
Take the second row and measure how much you need (and slice the remaining ladyfingers). Put them also on the inside of the baking ring.
Cover the bottom of the form with ladyfingers.
Put the egg yolks in a bowl and mix them until airy.
Put a saucepan on medium heat and add the sugar and water and warm until it's 240 degrees Fahrenheit. Brush the sides of the pan so the sugar won't burn.
When you're sugarwater got's the right temperature pour it while mixing, bit by bit, by the egg yolks.
Stay mixing until the eggs are cooled down to room temperature.
Put the strawberries in the blender and puree them. Put them into a fine sieve so the pits are removed.
Soak the gelatin in 4 tablespoons of cold water for 3 minutes. Then heat the water until the gelatin is dissolved.
Mix the gelatin through the strawberry puree.
Add ½ of the puree through the egg-sugar mixture.
When it's thoroughly mixed add the second half of the strawberry puree and mix everything until it's incorporated.
Pour the cream into the form. Stay ¾ inch (1½ cm) under the top of the ladyfingers and cover with the remaining ladyfingers.
Put it for at least 3 hours in the refrigerator so it can stiffen.
Soak the gelatin in 3 tablespoons cold water.
Puree the strawberries and sieve them in a fine sieve to remove the seeds.
Put the strawberry puree with the sugar in a saucepan and bring to a boil. Turn fo the heat.
Add the gelatin to the jelly and stir.
Pour on top of a plate and let it cool down and stiffen.
Put the jelly in a blender and puree it.
Smear the top of the Charlotte with the pureed jelly.