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 has limoncello and strawberry juice to tip the lady fingers and strawberry mousse to put into the creamcheese.
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Strawberry Limoncello Charlotte
- Total Time: 25 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Ladyfingers soak up summery limoncello and strawberry syrup, surrounding a luscious strawberry mascarpone mousse. A refreshing dessert!
Ingredients
- 6 tbsp limoncello
- 200 gr (7 oz) ladyfingers
- 2 (or 3) gelatin leaves
- 150 ml (1/2 cup) strawberry juice
- 150 ml (1/2 cup) Strawberry mousseaardbeienpuree
- 3 tbsp of sugar
- 375 gr (13 oz) mascarpone
- 150 ml (1/2 cup) double cream
- 1 package of vanilla sugar (= about 8 gr)
- 150 gr (5 oz) strawberries, raspberries and blueberries
- icing sugar for dusting
- charlotte mould or springform of about 20 cm
- clingfilm
Instructions
- Prepare the mold by lining it with cling film.
- Mix 3 tablespoons of limoncello with the strawberry juice and place in a shallow bowl for dipping.
- Dip ladyfingers, sugar-side down, into the mixture one by one and place them against the outside of the mold, creating a ring.
- Soak gelatin leaves in cold water for 5 minutes.
- In a small saucepan, gently heat the strawberry mousse with sugar, stirring until the sugar dissolves and the mixture is warm enough to add the gelatin leaves. Stir until the gelatin dissolves.
- Whisk mascarpone and double cream until firm. Add strawberry puree and the remaining 3 tablespoons of limoncello; stir to combine.
- Pour the mixture into the mold and cover with additional ladyfingers, dipped in the strawberry juice mixture.
- Trim any overhanging ladyfingers after chilling.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once set, place a plate on top of the mold and invert. Remove the mold and cling film.
- Garnish with strawberries, raspberries, and blueberries; dust with icing sugar.
Notes
- For a stronger limoncello flavor, increase the amount to 8 tablespoons, splitting the addition between the ladyfinger soaking liquid and the mascarpone mixture.
- If you don’t have ladyfingers, use sponge fingers or even thin slices of pound cake as a substitute, adjusting the soaking time as needed.
- To prevent the charlotte from sticking, lightly grease the cling film before lining the mold. This will make unmolding easier.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 20
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
What is a charlotte and how is it structured?
A charlotte is a molded dessert where ladyfingers or sponge cake line the sides and bottom of a mold, then the center is filled with mousse or cream. Once chilled and unmolded, the lined exterior holds its dome or cylindrical shape.
Can I use store-bought ladyfingers for this recipe?
Store-bought ladyfingers (savoiardi) work well and save significant time. Brush them lightly with the limoncello syrup so they soften just enough to meld with the strawberry filling without falling apart.
How far in advance should I make this dessert?
Assemble the charlotte at least 6 to 8 hours before serving, or overnight, so the filling sets fully and the flavors develop. Keep it refrigerated until you’re ready to unmold and serve.
