Preheat oven to 350º. Line a baking sheet with parchment paper.
For ladyfingers: In a medium bowl, beat egg yolks with a mixer at medium speed. Gradually beat all but 1½ teaspoons granulated sugar into yolks until pale and creamy, 3 to 5 minutes. Using a spatula, fold flour into mixture until incorporated.
In a separate medium bowl, beat egg whites and salt with a mixer, beginning at a low speed. Add remaining 1½ teaspoons sugar and rose oil. In increments, increase mixer speed until stiff peaks form.
Using a separate spatula, fold egg whites into yolk mixture until all ingredients are incorporated.
Spoon batter into a piping bag fitted with a ¾-inch decorating tip.
Pipe batter onto prepared pan in 3½-inch ladyfingers. Dust with a sprinkling of confectioners’ sugar
Bake until golden, 18 to 20 minutes.
Set aside or freeze until ready to use.
For cake: Preheat oven to 350º. Lightly grease an 8-inch cake pan with butter.
Sift all-purpose flour, pistachio flour, salt, and cardamom into a medium bowl.
In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 5 minutes, pausing to scrape down sides of bowl.
Add eggs, one at a time, and beat after each addition until fully blended. Add vanilla extract and
pistachio paste; continue to beat until fully combined.
Add flour mixture and blend until combined. Do not overbeat. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for 10 to 15 minutes.
Using a cake slicer or serrated knife, cut cake in half horizontally.
For mousse: In a large saucepan, cook strawberries over medium heat until smooth; blend with an immersion blender or blender. Add ⅓ cup sugar and bring mixture to a boil; reduce heat and simmer.
Meanwhile, in a small bowl, stir together gelatin and lemon juice; let stand until softened, about 2 minutes.
Add gelatin mixture to strawberry mixture, and cook, stirring constantly, until gelatin dissolves. Transfer to a bowl and let cool to room temperature.
In a medium bowl, beat cream with remaining ¼ cup sugar with a mixer at medium speed until stiff peaks form. If desired, add rose oil and food coloring; beat 1 minute more.
Fold strawberry purée into whipped cream until combined.
For ganache: In a medium saucepan, bring cream and honey just to a boil over medium heat; immediately pour cream mixture over chocolate, and let sit for 3 minutes. Whisk well. Add butter and whisk until smooth.
To assemble: Line an 8-inch cake pan with plastic wrap, letting excess extend over sides of pan. Place one cake layer inside, and smooth down sides of plastic wrap. Spread strawberry mousse over cake; top with remaining cake layer. Refrigerate for at least 2 hours or overnight.
Using excess plastic wrap as handles, remove from pan and transfer cake to a wire rack set over a sheet pan. Pour ganache over top until it drizzles over completely; spread evenly with a spatula. Before ganache sets, press lady fingers around sides of cake, making sure they adhere. Tie a ribbon around charlotte and top with strawberries glazed with jam, if desired.
Notes
Note: For cake, all-purpose flour can be substituted for pistachio flour. For garnish, glaze fresh strawberries with any light-colored jam.
Recipe by Victoria at https://victoriamag.com/strawberry-rose-charlotte-recipe/