Syrup
- In a pot, bring ¼ cup (60 ml) of the water to a boil with the sugar, stirring until the sugar has dissolved. Add the lemon zest. Remove from the heat. Let infuse for 10 minutes. Strain the syrup through a sieve set over a bowl. Compost the residue. Stir in the remaining water and the lemon juice. Set aside.
Bavarian Cream
- In a pot off the heat, sprinkle the gelatin over the water. Let bloom for 5 minutes. Add ½ cup (125 ml) of the strawberry coulis and the strawberry jam. Over medium heat, warm the mixture while stirring until the gelatin has dissolved. Let cool. Stir in the remaining coulis.
- In a bowl, whisk the 35% cream and sugar until stiff peaks form. Using a spatula, gently fold the whipped cream into the coulis mixture. Set aside.
Assembly
- Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Line the sides of the pan with a strip of parchment paper.
- Cut 13 ladyfingers into pieces 3 inches (8 cm) long. Set the pieces and any scraps aside.
- Cut the remaining 5 whole cookies in half. Quickly dip them in the syrup and place along the bottom of the prepared pan. Finish covering the bottom of the pan with any cookie scraps (see Chef’s tip). Quickly dip the 3-inch (8 cm) cookie pieces in the syrup and place them vertically, flat-side facing inwards, around the sides of the pan. Pour the Bavarian cream into the pan. Garnish with the strawberries, pushing them into the cream slightly. Gently cover the pan with plastic wrap and refrigerate for 8 hours or overnight.
Chef’s tip
To get 1 ¼ cups (310 ml) strawberry coulis, purée 3 cups (420 g) fresh strawberries in a blender until smooth. Strain through a sieve.
Depending on the size of your pan and of your cookies, you may need more than 5 ladyfingers to cover the bottom of the pan. Simply cut more cookies as needed.