Emily Laurae

Strawberry Bavarian Cream
16 Add gelatin, cold water, and vanilla extract together - allow the mixture to sit for a few minutes while you start the creme anglaise. 
18 Add the granulated sugar and egg yolks into a bowl and whisk until you reach a pale yellow color. 
20 Add warmed milk to egg mixture and heat ingredients gently over a bain-marie until you’ve reached no more than 180°F - take off the heat and add strawberry jam and gelatin mixture, whisking until completely combined before passing through a mesh strainer.
34 Allow the mixture to cool in an ice bath in the fridge for about 45 minutes until the strawberry base has thickened, but is not fully set. 
24 Whip heavy cream to medium peaks then fold the whipped cream into the strawberry base until the cream is smooth. If it looks a bit lumpy, that's completely fine - just continue whisking by hand or an electric mixture until it is smooth.  Place the cream in the fridge where it will continue to thicken. Before using the bavarian cream, whisk vigorously again to ensure that you have an extra smooth texture!
Strawberry Charlotte Cake - Assembling
35 Begin by lining your 9-inch springform pan set on a serving plate with a piece of parchment or acetate. Then take your store-bought or homemade ladyfingers, placing them upright lining around the edges. If using storebought ladyfingers, I like dipping one side of the lady fingers in a strawberry or regular simple syrup to slightly soften them Trim the bottoms if needed so they stand tall and even, I cut about 1/4 of an inch off mine! Then, add a layer of ladyfingers to the bottom of the pan, gently pressing to create a snug base. Trim the ladyfingers as needed to create a full sturdy base.
37 Sprinkle a generous layer of diced strawberries over the base layer of ladyfingers. Next, carefully spoon or pipe in half of your Strawberry Bavarian cream, smoothing it out with an offset spatula to create an even layer. 
38 Repeat this process - place another layer of simple syrup dipper ladyfingers directly on top of the Bavarian cream, arranging them flat (not upright) to form a soft middle “cake” layer. Scatter another layer of diced strawberries on top of the second ladyfinger layer.
39 Pipe or spoon on your final layer of strawberry cream over the top. Smooth the surface gently with an offset spatula and give the pan a gentle tap to release any air bubbles. Cover the entire cake and refrigerate for at least 4 hours or overnight so the layers firm up and meld together beautifully.
36 Once chilled and firm, remove the springform pan and unmold carefully. Tie a ribbon around the ladyfingers if you'd like a classic, polished look and top with whipped cream, fresh strawberries and edible flowers before cutting into slices with a serrated knife!