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Julia Child Charlotte Malakoff aux Fraises

Mastering the Art of French Cooking | Julia Child

Recipes 111-112

- Charlotte Malakoff aux Fraises [Almond Cream with Fresh Strawberries], p. 605
- Biscuits à la Cuiller [Ladyfingers], p. 666

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.


Butter Count: +17 TB

Cost: $15.24 [~$1.69 per serving]

This has to be one of the prettiest desserts I have ever made. I have seen the contestants on The Great British Baking Show attempt these show-stopping desserts. I would watch in admiration wondering if I would ever be able to pull something like that off. Well, I do not know if it was beginner’s luck or what, but I was so pleasantly surprised when this beauty popped out of its mold the next morning. Once you make the ladyfingers, this recipe is relatively easy. Yes, even YOU can make it!

Julia Child Dessert

The main thing I learned while making this dessert is that I absolutely despise making ladyfingers. To making sure you don’t deflate the egg whites to how sticky the batter is to making sure you cook them for the perfect amount of time, it’s stressful. This is especially true if you are like me and have never seen nor tasted a ladyfinger before. You may think, ‘I’ll just buy the ladyfingers.’ Well, don’t even think about it. Julia describes store-bought ladyfingers as “dreadful in taste and texture that they cannot be used in good cooking.”

Julia Child Ladyfingers

So, here I am stuck making my own. I only hope the experience gets better with time and practice. Despite the ladyfingers being so finicky, the batter is pretty easy to make. Sugar is beat into egg yolks and vanilla is added. Egg whites, salt, and sugar are then beat together until stiff peaks are formed. Lastly, the egg whites and sifted flour are added to the egg yolks. This is done in small amounts at a time in order to ensure the mixture is mixed well but still remains light and fluffy. The batter is squeezed out of a pastry bag onto a buttered and floured baking sheet. They are sprinkled with a generous amount of powdered sugar and baked for about twenty minutes at 300 degrees. If everything goes well, they will become a very pale brown underneath the sugar. Side note- I had to make two batches of ladyfingers in order to have enough for my mold. Not sure if my mold is just bigger, but I needed quite a bit more than what was made from one batch. Maybe one day I will get an actual charlotte-type mold.

Julia Child Charlotte Malakoff aux Fraises

Once your ladyfingers are done and beautiful, they are dipped in a mixture of orange liqueur and water, drained, and used to line your mold. Don’t forget to put a round of wax paper at the bottom in order to make the unmolding process easier. The ladyfingers are cut in a way to make a pinwheel shape on the bottom and then whole ladyfingers standing up are used to line the outside ring. Dipping makes them allows them to become somewhat sticky so they won’t fall down.

Julia Child Almond Cream

Next, butter and sugar are creamed together for a few minutes until it is fluffy. Orange liqueur and almond extract are added in and the mixture is beat until the sugar has dissolved. Pulverized almonds are then beat in. Whipped cream is beaten and folded into the almond and butter mixture.

The only thing left now is to mold! Almond cream is added first then a layer of whole strawberries, and then a layer of ladyfingers. Keep repeating until your mold is full. Cover with wax paper, set a saucer of the mold, and place it in the fridge for at least six hours.

Julia Child Almond Cream with Fresh Strawberries

Almond Cream with Fresh Strawberries

I was surprised how easily mine came out of the mold. Maybe because I used a glass mold. If you are having troubles, you can always use a knife around the edge to help displace it. I served mine with strawberries and lightly whipped cream. This dessert reminded me of angel food cake and was absolutely delicious. I know I said that the chocolate mousse was my favorite so far, but this one might take the cake! It’s tasty. It’s beautiful. Everybody will stop what they are doing when you pull this out of the fridge. Amazing!

Julia Child's Charlotte Malakoff aux Fraises

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

May 21, 2020 by Laura Bullock

This Charlotte Malakoff aux Fraises blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.


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Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


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