This Coconut Charlotte is a beautifully layered dessert that combines the creamy richness of mascarpone and coconut with the fresh tanginess of raspberries. This recipe is versatile, allowing for the substitution of raspberries with strawberries or mango, adapting to your taste or seasonal availability. It's perfect for showcasing in the center of your table during special occasions.
Why You'll Love This: The combination of fluffy mascarpone cream with the exotic taste of coconut and the burst of flavor from fresh raspberries makes this dessert not only visually striking but also irresistibly delicious. The sponge fingers form a neat, attractive border around the creamy filling, making each slice a work of art.
Perfect Occasion: This Coconut Charlotte is ideal for celebratory events such as birthdays, anniversaries, or any festive gathering. It’s particularly suited for spring and summer occasions when the desire for lighter, fruitier desserts becomes prevalent.
Preparation Tips:
- Ensure the coconut cream is very cold to achieve the best whipping results, which should be light yet able to hold its shape.
- When assembling, be careful not to soak the ladyfingers that line the mold too much to ensure they maintain their structure.
- Ingredients:
- Ladyfingers (1 package)
- Raspberries (2 trays for filling and decoration, more if desired)
- 250g mascarpone cheese
- 80ml sweetened condensed milk
- 200ml coconut cream (chilled)
- 30g grated coconut, plus extra for finishing
- Milk for dipping ladyfingers
- Equipment:
- 20cm cake ring or mold
- Method:
- Prepare the Mold:
- Trim one end of the ladyfingers to fit and arrange them around the inside of the mold. Do not soak these in milk to ensure they hold their shape.
- Form the Base:
- Dip the remaining ladyfingers briefly in cold milk and lay them at the bottom of the mold, cutting pieces as needed to fill any gaps.
- Make the Filling:
- In a large bowl, whisk together the mascarpone and sweetened condensed milk until creamy.
- In another bowl, whip the chilled coconut cream until it doubles in volume but remains somewhat 'liquid'.
- Gently fold the whipped coconut cream into the mascarpone mixture, then stir in the grated coconut.
- Assemble the Charlotte:
- Start with a layer of the cream mixture at the bottom over the ladyfingers.
- Add a layer of raspberries or other chosen fruits.
- Continue layering soaked ladyfingers and cream mixture, repeating the layers until all components are used, finishing with a cream layer.
- Chill and Serve:
- Sprinkle the top with grated coconut.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the charlotte to firm up.
- Before serving, decorate with additional raspberries or other fruits to enhance the presentation.
- Prepare the Mold:
Enjoy this Coconut Charlotte as a refreshing end to a meal, offering a combination of textures and flavors that are sure to delight your guests. Its elegant appearance and exquisite taste make it a perfect choice for any celebration or special occasion.