Lemon Charlotte Recipe
Category: Desserts
Servings: 6
Preparation Time: 45 minutes
Chilling Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Savoiardi (ladyfingers) | 17 |
| Mascarpone cheese | 225g |
| Heavy cream (fresh) | 300g |
| Lemons | 250g |
| Granulated sugar | 125g |
| Heavy cream (fresh) | 150g |
| Water | 150g |
| Granulated sugar | 75g |
| Lemons | 3 |
| Lemons | 2 |
Instructions
-
Prepare the Lemon Paste
Start by preparing the lemon paste. Wash and dry the lemons, then cut them into large chunks. Place them in a bowl, cover with plastic wrap, and let them macerate for about 30 minutes at room temperature. Once the lemons have released some juice, cook them on low-medium heat for about 30 minutes, stirring occasionally. The mixture should become thick, but still have some syrup visible at the end of cooking. -
-
Prepare the Mascarpone Cream
In a large mixing bowl, add the mascarpone cheese. Stir in 100g of the warm lemon paste (or slightly cooled with a few drops of water to adjust the consistency). Mix well to incorporate. Set the mixture aside.In a separate bowl, whip the heavy cream on medium-high speed until it becomes firm. Gently fold in half of the whipped cream into the mascarpone mixture. Afterward, add the remaining whipped cream, folding from the bottom up to maintain the airiness of the whipped cream. Once mixed, cover the bowl with plastic wrap and refrigerate.
-
Prepare the Ladyfingers
Cut the ladyfingers into 6 cm pieces with a knife. Arrange them in a circular shape inside an 18 cm pastry ring, forming a border. Fill the inside of the ring with the mascarpone cream and smooth the surface evenly. -
Chill the Charlotte
Place the assembled charlotte in the freezer for about 1 hour to allow it to set properly. -
Prepare the Lemon Decoration
While the charlotte chills, prepare the lemon decoration. Wash and slice the lemons into thin discs, about 3-4 mm thick, and set them aside.In a small saucepan, combine water and sugar. Bring to a high heat and allow the water to evaporate, turning the mixture into a thick syrup. Once the syrup forms, remove the pan from the heat and dip the lemon slices into the syrup, turning them quickly to coat them fully. Let them cool.
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Finishing Touches
Once the charlotte has set in the freezer, carefully remove the pastry ring. Whip the remaining heavy cream and transfer it to a piping bag fitted with a star nozzle. Pipe dollops of whipped cream around the perimeter of the charlotte, near the ladyfingers.Decorate the dessert with the syrup-coated lemon slices and a few lemon leaves. Serve chilled and enjoy your delicious lemon charlotte!
Pro Tip:
For extra flavor, feel free to add a touch of lemon zest to the mascarpone cream or garnish with additional lemon zest on top for a burst of citrus fragrance!
Enjoy your delicious homemade Lemon Charlotte!
