Apple Charlotte

17/11/2023

Apple Charlotte is a dessert that originates from French tradition and can be reinterpreted with an Italian touch. I can suggest using organic apples and perhaps a bit of Italian dessert wine like Vin Santo to further flavor the apples. Here is a classic version of the recipe:

Ingredients

6-8 apples (depending on size)
200 g of granulated sugar
1 lemon (zested and juiced)
Cinnamon powder
30-40 ladyfingers
80 g of butter
Vin Santo or another sweet dessert wine (optional)
Powdered sugar (for decoration)

Preparation

Peel the apples, remove the cores, and slice them. Put the slices in a pan with the butter, grated zest of the lemon, cinnamon, and half of the sugar. Add a little Vin Santo if you are using it. Cook over medium heat until the apples have softened, then let them cool.
Lightly soak the ladyfingers in the lemon juice mixed with some water (and Vin Santo if you’re using it). Be careful not to soak them too much otherwise they will break.
Line the inside of a charlotte mold or a springform pan about 18 cm in diameter with parchment paper. Arrange the ladyfingers vertically along the edge of the mold. Then create a base of ladyfingers on the bottom of the mold.
Once the layer of ladyfingers is ready, put a layer of apples on the bottom, then sprinkle with a little of the remaining sugar. Continue with a layer of ladyfingers followed by the apples and sugar, until all ingredients are used, ending with a layer of apples.
Cover the Charlotte with a plate and place a weight on top to compact. Leave it in the refrigerator for at least 4 hours, though it would be better to leave it overnight.
Before serving, turn the Charlotte onto a serving plate and gently remove the parchment paper. Dust the surface with powdered sugar.

Curiosity

The original charlotte was a cold dessert made of stale bread buttered, while the modern version commonly known uses ladyfingers or cat’s tongue cookies. Its evolution was influenced by the famous French pastry chef Marie-Antoine Carême.