Charlotte and I have known each other now for a couple of years. Since our trip to Indonesia, now five years ago. And since about three years or so we cook together on a regular basis. That once started with making a pasta on the hottest day of the year and over the course of time we have made some delicious and some not so delicious creations. But all of a sudden we realised that we never actually made a charlotte… And so the plan was born to make a charlotte for our latest session. I had never made one and neither had Charlotte.
In search of a good recipe I found many variations but non of them really sparked my interest. I didn’t like the flavor combinations so in the end we gave it our own twist. The base of this recipe comes from the book Desserts by Janneke Philippi, but the end result has very different flavors. It wasn’t a complete succes but it was absolutely delicious!
Our charlotte got limoncello and strawberry juice to tip the lady fingers and strawberry mousse to put into the creamcheese. I think it could have done with either an extra bit of gelatin or with a bit more time in the fridge.. As you can see in the last photo our charlotte didn’t exactly keep it together.
In the meantime I found a special charlotte shape that you can get at Dille & Kamille, so I might give it another try soon in another shape! Because this is definitely a recipe I will be making time and time again! (in contrast to the peanutbutter chocolate cheesecake :))
Strawberry limoncello charlotte
- 150 ml strawberry juice
- 6 tbsp limoncello
- 200 gr ladyfingers (approximately, depending on your form)
- 2 (or 3) gelatin leaves
- 150 ml Strawberry mousseaardbeienpuree
- 3 tbsp of sugar
- 375 gr mascarpone
- 150 ml double cream
- 1 package of vanilla sugar (= about 8 gr)
- 150 gr strawberries, raspberries and blueberries
- icing sugar for dusting
- charlotte mould or springform of about 20 cm
- Prepare your mould by putting in clingfilm in it. Make a mixture of 3 tablespoons of limoncello with the strawberry juice and put this into a shallow bowl so you can dip the ladyfingers in it.
- Dip the ladyfingers in the mixture with the sugarside one by one into it and put them against the outside of your mould. Keep doing that until the ring is complete.
- Soak the gelatin leaves for about 5 minutes in a bowl with cold water
- Put the strawberry mousse into a small saucepan and heat this gently with the sugar. Stir until the sugar is dissolved and it is warm enough to add the gelatin leaves. Stir until dissolved.
- Whisk the mascarpone together with the double cream to a firm mass. Add the strawberry puree and the remaining 3 tablespoons of limoncello and stir it all through.
- Pour the mixture into your mould and cover with ladyfingers (which are again dipped into the strawberry juice mix)
- Your ladyfingers that you placed against the wall of your mould will likely be too long. We broke them of at the right length after it had been in the fridge but you can choose to do that now. Put the charlotte into the fridge for at least 4 hours or better yet, the entire night.
- As soon as it is set properly put a plate on top of the mould and turn it upside down together. Remove the mould and the clingfilm. Garnish the charlotte with strawberries, raspberries and blueberries and dust with icing sugar
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