Charlotte with peaches

recipe

Preparation: 30 min

Rest: 6 hours

Difficulty: Easy

Serves: 8

ingredients

Nectarines

5

savoiardi biscuits

320 gr

Cow’s milk ricotta

250 gr

Peach juice

250 ml

Fresh cream

150 ml

Caster sugar

80 gr

for the finishing

Fresh mint

1 sprig

Peach charlotte is a quick and summery variation of the famous French preparation , a delicious and refined dessert , ideal to bring to the table for a party buffet or to conclude a special dinner with guests.

Just like the classic recipe, the dessert is made up of a crown of ladyfingers lightly soaked in a non-alcoholic syrup, only that, in this case, instead of the traditional Bavarian cream we opted for a creamy, no-bake filling made with ricotta cheese, granulated sugar and whipped cream . The whole thing is enriched, at the heart and on the surface, with cubes and slices of nectarines and then garnished with sprigs of fresh mint: for a voluptuous and spectacular result that will conquer adults and children alike.

If you wish, you can divide the ricotta cream into two bowls and add some bitter cocoa powder to one, to obtain two delicious colored layers. You can enrich the filling with drops of white or dark chocolate or you can replace the dairy product, which must be drained perfectly from the whey before proceeding as per our instructions, with robiola, mascarpone or another spreadable cheese .

For best results, don’t forget to quickly dip the ladyfingers in the peach juice and only on the side that comes into contact with the filling so as not to moisten them too much and, if you have time available, package them at home with our suggestions for a more genuine result.

Find out how to prepare peach charlotte by following the step-by-step procedure and tips. If you liked this recipe, also try the berry charlotte and the lemon charlotte .

How to make peach charlotte

Step 1

First, whip the cream until stiff.1and set it aside.

Step 2

Collect the ricotta, well drained from the whey, in a bowl with the granulated sugar2.

Step 3

Work the ingredients with an electric whisk3.

Step 4

Add the whipped cream to the ricotta cream a little at a time.4.

Step 5

Incorporate it delicately with a spatula and with movements from the bottom upwards so as not to deflate the mixture.5. Then cover the soft and frothy cream obtained with a sheet of transparent film and leave to rest in the fridge.

Step 6

Meanwhile, peel three peaches and cut them into small cubes6.

Step 7

Cut one end of the ladyfingers7, so as to create a flat base and ensure that they remain perfectly vertical when assembling the cake.

Step 8

Quickly soak them in the peach juice, without soaking them too much, only on the side without sugar.8.

Step 9

Remove the removable bottom from a 20 cm diameter springform pan, place the steel ring on a serving dish and arrange the ladyfingers vertically all around; then create the base with other broken biscuits9.

Step 10

Pour half the ricotta cream and level the surface with the back of a spoon10.

Step 11

Add the diced peaches11.

Step 12

Cover with other ladyfingers soaked in fruit juice12.

Step 13

Finish with the remaining ricotta cream, spread it evenly13and let the cake firm up in the fridge, covered with cling film, for 4-6 hours.

Step 14

When ready to serve, cut the two remaining peaches into slices and one segment into cubes. Arrange the peach slices in a radial pattern on the surface and complete the center with the diced fruit and a sprig of mint; then decorate with a colored satin ribbon.14.

Step 15

Bring the peach charlotte to the table, cut it into slices15and servants.

storage

Peach charlotte can be stored in the fridge, covered with cling film, for up to 3 days .