Instructions

1. 1

   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Draw a 6-inch circle on one parchment paper and several 3-inch lines on the other.

   ⏱️ 5 min•🌡️ 375

   
2. 2

   In a clean bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of granulated sugar, beating until stiff, glossy peaks form.

   ⏱️ 5 min

   
3. 3

   In another bowl, beat egg yolks with the remaining 1/4 cup of granulated sugar until pale and thick. Gently fold the egg yolk mixture into the egg whites.

   ⏱️ 5 min

   
4. 4

   Sift the all-purpose flour over the egg mixture and gently fold until just combined. Be careful not to deflate the mixture.

   ⏱️ 3 min

   
5. 5

   Transfer the batter to a piping bag fitted with a round tip. Pipe a 6-inch disc on the drawn circle for the cake base. Pipe ladyfinger shapes (about 3 inches long) on the other parchment paper, leaving space between them.

   ⏱️ 7 min

   
6. 6

   Dust the ladyfingers and cake base generously with powdered sugar. Bake for 10-12 minutes, or until lightly golden and firm to the touch. Let cool completely on a wire rack.

   ⏱️ 12 min•🌡️ 375

   
7. 7

   To make the syrup, combine water and granulated sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in rum or brandy, if using. Let cool.

   ⏱️ 5 min

   
8. 8

   For the Bavarian cream, sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.

   ⏱️ 5 min

   
9. 9

   In a medium saucepan, whisk egg yolks and 1/4 cup granulated sugar until combined. Gradually whisk in the milk. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil). Remove from heat.

   ⏱️ 8 min

   
10. 10

    Stir the bloomed gelatin into the hot custard until completely dissolved. Stir in the vanilla extract. Pour the custard into a clean bowl and let it cool to room temperature, stirring occasionally to prevent a skin from forming.

    ⏱️ 15 min

    
11. 11

    In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard until no streaks remain.

    ⏱️ 5 min

    
12. 12

    To assemble, choose a 6-inch springform pan or a charlotte mold. Dip the flat side of each ladyfinger briefly into the prepared syrup and arrange them vertically around the inside edge of the mold, sugared side facing out. Trim the bottom of the ladyfingers if necessary to fit snugly.

    ⏱️ 10 min

    
13. 13

    Place the 6-inch ladyfinger disc at the bottom of the mold. Lightly brush the disc with syrup.

    ⏱️ 2 min

    
14. 14

    Pour the Bavarian cream into the center of the mold, filling it up to the top of the ladyfingers. Smooth the top with a spatula.

    ⏱️ 3 min

    
15. 15

    Cover the charlotte with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

    ⏱️ 240 min

    
16. 16

    Once set, carefully remove the springform pan or invert the charlotte onto a serving plate. Garnish with fresh berries and mint leaves before serving.

    ⏱️ 5 min

    

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Nutrition Facts (per serving)