Ideally you would use Gariguette strawberries, an early French strawberry variety famous for their sweetness. But of course this festive dessert is delightful with any type of ripe strawberry. You need a charlotte mould for this recipe.
For the syrup bring 100ml water to the boil in a small saucepan. Add 80g strawberries and 100g sugar. Puree, then push through a sieve and let cool.
For the Bavarian cream, chop 1/3 of the strawberries and set to one side. Place the gelatin in a bowl of cold water.
Put the rest of the strawberries and half of the sugar in a saucepan and simmer at medium heat for 2 minutes. Puree till smooth and let cool.
In a bowl, whisk the egg yolks and remaining sugar until the mixture turns pale. Slowly add the cooled pureed strawberries, whisking constantly till smooth.
Pour the mixture back into the saucepan and slowly heat to 84 C (if you do not have a thermometer, count 1 minute after it starts simmering). Remove from the heat.
Squeeze the soaked gelatin and add it to the mixture. Stir well until the gelatin is fully dissolved.
Let cool to room temperature, which takes about 45 minutes. Whip the cream and fold it into to strawberry mixture in two portions.
To assemble, cut a circle of greaseproof paper and place it on the bottom of your charlotte mould. Pour a little Bavarian cream in the mould, then line it with ladyfingers all around the mould with the sugared side to the outside.
Dip the remaining ladyfingers in the strawberry syrup one by one and place them in the bottom of the mould. Pour enough Bavarian cream on top to fill 1/3 of the mould, then add half of the chopped strawberries. Add another layer of ladyfingers dipped in syrup. Continue layering and end with a layer of biscuits. Place in the fridge until the Bavarian cream is fully set and chilled, about 4 to 6 hours.
Carefully unmould the charlotte onto a large
platter or on a flat surface and decorate the top with the remaining strawberries. Place in the fridge until ready serve.