Typical French dessert with many variations, in the month of love it couldn’t be missed! So, I made a fresh, delicious, and quick pavesini charlotte with berries thanks to the use of pavesini cookies, avoiding the need to prepare savoiardo dough.
So, there’s no need to even turn on the oven for this personal version. The main ingredients used, besides the pavesini, are ricotta and cream enriched with delicious chocolate chips and berries with which I prepared a jelly as the dessert’s finish. It’s very similar to a cheesecake, and maybe it is, but thanks to the crown of pavesini cookies, it becomes an irresistible berry charlotte.
I dedicate this dessert to my dad who would have celebrated his birthday these days and who surely would have loved it.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6-8
- Cuisine: Italian
- Energy 297.12 (Kcal)
- Carbohydrates 24.53 (g) of which sugars 15.90 (g)
- Proteins 6.26 (g)
- Fat 19.65 (g) of which saturated 4.04 (g)of which unsaturated 2.72 (g)
- Fibers 0.66 (g)
- Sodium 71.84 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.17 oz pavesini
- 0.71 oz clarified butter (or normal)
- 7.05 oz berries (frozen)
- 2.11 tbsp granulated sugar
- 0.11 oz gelatin (powdered or 1 sheet)
- 1.01 tbsp water (to rehydrate the gelatin)
- 8.82 oz ricotta
- 0.09 oz gelatin (powdered)
- 0.83 tbsp water (to rehydrate the gelatin)
- 8.82 oz fresh liquid cream
- 2.11 tbsp powdered sugar
- 1.76 oz chocolate chips
- vanilla (optional, in seeds, powder, or liquid)
- 1.9 oz pavesini (equivalent to 2 packages)
Tools
- 1 Immersion blender
- 1 Chopper
- 1 Ring – openable springform 7 inches
- 1 Mold swirl mold
Steps
–1 Heat the berries with a tablespoon of water and sugar over low heat, and as soon as it completely dissolves, remove from heat and blend. 2 Soak the gelatin while it hydrates, 3-4 strain the puree to remove the seeds.
–5 Heat a small portion of the fruit puree, 6 add the gelatin and pour it into the remaining portion. 7 Mix well and distribute in the mold or pour into a cake pan of 7 inches in diameter. Transfer to the freezer for at least 2 hours or more if needed).
– Rehydrate the gelatin with water, and in the meantime, work the ricotta with sugar and vanilla to make it smooth. 1 Bring 1.76 oz of cream close to boiling, remove from heat and add the gelatin; mix and wait a few minutes. 2 Separately, semi-whip 7.05 oz of the planned cream, 3 add it to the ricotta along with the reserved cream. 4 Blend everything, even with electric beaters for a few seconds, and 5 finally, add the chocolate chips, mixing to distribute them evenly.
– Melt the butter and let it cool slightly; 1 Crumble the cookies and then mix the crumbs with the butter.
– 2 Line the base of the ring with plastic wrap and the sides with a sheet of baking paper, cut to size and 3 pour the mixture on the bottom; compact with the back of a spoon or a meat pounder and refrigerate for 10′
–1 Pour the filling over the pavesini base inside the lined ring and chill in the fridge to set or freeze.
Place the berry gelatin disc on top, remove the ring, baking paper, and plastic wrap, 2 place the dessert on a serving plate or stand and 3 decorate with pavesini (slightly cut to fit), applying slight pressure, 4 covering the entire perimeter of the dessert.
– Finish the berry charlotte with a ribbon, close it in a cake holder and refrigerate until serving time.
Advice and variations:
– The raspberry gelée can also be poured directly onto the ricotta and cream filling; the procedure is as follows:
Let the biscuit base set, pour the ricotta cream and place in the fridge for about an hour (or half an hour in the freezer), then pour the gelée directly. Proceed as above
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