Steps for the Charlotte

• To make this delicious pineapple charlotte, first prepare the cream in advance. In a bowl, add the well-chilled mascarpone from the fridge, the well-chilled liquid heavy cream, and the powdered sugar, and whip for a few minutes with electric beaters to get a frothy and thick mixture. Add the pineapple cubes and mix carefully. Place in the fridge to firm up.

  

• Line the base of a 20 cm springform pan with parchment paper or you can also use a serving plate and place the ring on the plate. Arrange the ladyfingers without soaking them in a crown shape, trying to fit them well without letting them fall. If desired, you can cut the ladyfingers in half lengthwise to make a shorter charlotte. Then place the ladyfingers slightly soaked in pineapple juice at the bottom of the pan and put the cake in the fridge to firm up for about half an hour. I don’t recommend soaking the ladyfingers as when making tiramisu because the cream will already soften the ladyfingers.

  

• Take the pan out of the fridge and place the first layer of cream on the ladyfingers, place more ladyfingers slightly soaked in pineapple juice and also pour the remaining cream, making sure to level the surface well with a spoon. Finally, add another layer of ladyfingers and put it in the fridge to firm up for 6 hours or overnight.

  

• Take the cake out of the fridge and decorate the surface with whipped cream and more pineapple. And here it is ready. I hope you like this latest recipe of mine, see you next time, friends.

  
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