Dessert
XXL Red Fruit Charlotte
3 hServes 10Nutri-Score C€€€
C
3 h
3 hXXL Red Fruit Charlotte
what you need
Ingredients
ladyfingers (whole, for lining the mould)Bakery40 pieces
strawberries (hulled and halved)Produce400 g- raspberries (fresh)Produce300 g
- redcurrants (stemmed)Produce150 g
- blueberries (fresh)Produce150 g
mascarpone (cold)Dairy500 g- heavy cream (very cold)Dairy400 ml
sugarPantry150 g- gelatin sheets (bloomed in cold water)Pantry4 pieces
- vanilla extractPantry10 ml
- lemon juice (freshly squeezed)Produce30 ml
- red fruit purée (strained)Pantry300 g
waterOther150 ml
per serving
Nutrition
462kcal
- Carbs
- 48 g
- Proteins
- 9 g
- Fat
- 26 g
what you’ll use
Tools
Springform pan
Stand mixer
Mixing bowl
Saucepan
Spatula
Pastry brush
step by step
Method
- Step 1
Prepare the fruit
- Wash the strawberries, raspberries, redcurrants and blueberries.
- Hull and halve the strawberries, stem the redcurrants and keep the berries cold.
- Step 2
Make the red fruit jelly
- Warm the red fruit purée with the water and part of the sugar.
- Soak the gelatin sheets in cold water, then melt them into the warm purée.
- Add the lemon juice and pour into a shallow dish to set in the fridge.
- Step 3
Whip the mascarpone cream
- Whip the mascarpone with the remaining sugar and the vanilla extract.
- Whip the heavy cream to soft peaks and fold it gently into the mascarpone.
- Step 4
Line the mould
- Brush the ladyfingers lightly with a little syrup or juice.
- Arrange them upright around the inside of the springform pan and over the base.
- Step 5
Assemble the charlotte
- Spread a layer of mascarpone cream over the base.
- Add a layer of red fruit jelly and a generous layer of fresh berries.
- Repeat the layers, finishing with mascarpone cream.
- Step 6
Chill and finish
- Refrigerate the charlotte until firm.
- Unmould and decorate the top with the remaining fresh red fruits.
most cooked first