Berry Charlotte

Berry Charlotte is a fresh and delicious dessert, perfect as a sweet ending to a warm day or to conclude an elegant dinner. Here is how you can prepare it:

Ingredients

• 250 g of ladyfingers
• 500 g of assorted berries (raspberries, strawberries, blueberries, redcurrants)
• 250 ml of water
• 200 g of sugar
• 500 g of mascarpone cheese
• 200 ml of whipping cream
• 3 sheets of gelatin or agar agar (dosage according to the product instructions)
• Lemon juice to taste
• Powdered sugar to taste
• Berry liqueur or Alchermes (optional)

Preparation

1. Combine water with 100 g of sugar and bring to a boil to create a simple syrup. Allow it to cool down, and if desired, add some berry liqueur.

2. Soak the gelatin sheets in cold water for 10 minutes (or prepare the agar agar following the manufacturer’s instructions).

3. While the gelatin is soaking, heat a small quantity of lemon juice and dissolve the well-squeezed gelatin in it.

4. In a large bowl, work the mascarpone with the remaining sugar until smooth. Add the dissolved gelatin and mix until well incorporated.

5. Whip the cream in another bowl and, once it is firm, fold it gently into the mascarpone mixture, trying not to deflate it.

6. Arrange the ladyfingers, slightly soaked in the syrup, at the bottom and along the sides of a springform pan (or a Charlotte-specific mold), layer with mascarpone cream, a layer of berries, and repeat layers until all ingredients are used up.

7. Finish with a layer of ladyfingers and refrigerate for at least 3 hours, or even better, overnight.

8. When ready to serve, carefully unmold, and if desired, decorate with powdered sugar and fresh berries.

Fun Facts

Charlotte is a dessert with ancient origins and is named after Queen Charlotte of Mecklenburg-Strelitz. It was originally made with stale bread and has since evolved to use biscuits like ladyfingers. Its berry variant is particularly appreciated for the freshness and aroma that these fruits provide.