The Charlotte with Strawberries and Blueberries is a refined and scenic dessert, perfect for celebrating special occasions or for a fresh and delicious summer dessert. It is a classic of French pastry, loved for its combination of textures: the crispness of ladyfingers, the softness of mascarpone cream, and the freshness of fruit. Its preparation is surprisingly simple, requires no baking, and is perfect for summer! We chose a simple cream with whipped cream and mascarpone inspired by the strawberry tiramisu, and for the fruit, we opted for strawberries and blueberries. Naturally, depending on the season and our preferences, we can use other types of fruit like raspberries, mango, pineapple, coconut, peaches, blackberries, etc.
We cut 0.4 inches (1 cm) off the base of the ladyfingers and arrange them on the sides of a heart-shaped mold and the bottom, soaking them with a little milk. We fill with whipped cream and mascarpone, strawberries and blueberries, and more cream. Let the Charlotte rest in the fridge, decorate with fresh fruit, and it’s ready to be served.
Such a scenic dessert is perfect for special occasions like Mother’s Day, Valentine’s Day, or other celebrations. Also, since it’s no-bake, this Charlotte is the ideal summer dessert! Ready to discover our recipe? This delight will conquer everyone!
Also discover:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking methods: No-Bake
- Cuisine: French
- Seasonality: Mother's Day, Spring, Summer
Ingredients for preparing Charlotte with Strawberries and Blueberries
- 14 oz ladyfingers
- as needed milk (to soak the ladyfingers)
- 1.7 cups heavy whipping cream
- 14 oz mascarpone cheese
- 1/4 cup powdered sugar
- 7 oz strawberries
- 7 oz blueberries
- cherries
Tools for preparing Charlotte with Strawberries and Blueberries
- Springform Pan
- Electric Beaters
- Piping Bag
How to prepare Charlotte with Strawberries and Blueberries
Prepare the mascarpone cream: whip the cream with the powdered sugar until fluffy and airy. Add the mascarpone and continue to gently mix until you have a smooth, voluminous cream.
Place the springform pan on a plate. Cut the base of the ladyfingers about 0.4 inches (1 cm) and arrange them vertically along the edge of the mold with the sugared side facing out, trying not to leave gaps between the biscuits.
Lightly soak the remaining ladyfingers in milk and place them at the bottom of the mold, forming a compact layer without leaving empty spaces.
Pour one third of the mascarpone cream over the ladyfingers and smooth it out with a spatula.
Wash the strawberries and blueberries well. Set aside one third of the fruits for the final decoration and dice the remaining strawberries. Mix the diced strawberries with the remaining blueberries and a tablespoon of sugar and distribute them over the cream layer.
Cover the fruit with another layer of cream. Transfer the remaining cream to a piping bag with a star tip and decorate the edges of the cake. Use a plain nozzle to complete the central part.
Add the strawberries, blueberries, and cherries set aside earlier. Place the Charlotte in the refrigerator for at least 2 hours or, if possible, overnight for a firmer and more flavorful result. If you choose to leave it overnight, decorate the cake with fruit just before serving to keep it fresh and shiny.
Gently remove the springform edge, transfer the Charlotte to a serving plate, and serve.
Storage
The Charlotte with strawberries and blueberries can be stored in the refrigerator for 2-3 days in an airtight container. Avoid freezing it to maintain the soft consistency of the cream.
Tips
Ensure the cream is well chilled before whipping to achieve a more stable cream.
Do not over-soak the ladyfingers; they should be soft but not too wet.
You can use a round mold instead of a heart-shaped one.
Variations
Chocolate: Substitute the mascarpone cream with chocolate mousse for an even more indulgent version.
Tropical: Use pineapple, mango, and coconut instead of strawberries and blueberries for an exotic touch.
Light: For a lighter version, use Greek yogurt instead of mascarpone.
FAQ (Frequently Asked Questions)
Can I use other types of cookies?
Yes, Pavesini are a great alternative if you prefer a lighter dessert.
Can I prepare it in advance?
Certainly! In fact, letting it rest overnight will make it even more delicious.
