Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Charlotte with Cream Cheese and Forest Fruits
· 8 servings
Unwrap the ladyfingers
Unwrap the ladyfinger sponge biscuits and arrange them on a plate. You'll need both hands free later, so there won't be time to fumble with packaging then. I use Tastino ladyfingers from Lidl, as they're great value for money and taste really good.
Whip the cream cheese with sugar
Put all the cream cheese (5 tubs) into a stand mixer fitted with the whisk attachment. Sweeten to taste with sugar and whip until smooth and creamy. The amount of sugar is up to you. Add the fruit as well and whip again. The fruit will partly break down, giving the cream a lovely color.
Gelatin cream
Bring the whipping cream to a boil in a small saucepan. Remove from the heat and stir in the whole packet of gelatin. Whisk thoroughly with a whisk to make sure there are no lumps.
Whisk into the cream cheese mixture
While whisking slowly and continuously, pour the gelatin cream into the cream cheese mixture. Then increase the speed and whip thoroughly to combine.
Line the pan with ladyfingers
Cut a circle of baking paper to fit the bottom of a springform pan. Line it with round mini sponge biscuits, but not all the way to the edge — that's where the long ladyfingers will lean against the side.
Secure with cream
The long ladyfingers will likely stick up above the rim of the pan, but that's completely fine. To keep them from toppling over, stand them up around the edge in batches of four or five, dabbing a couple of spoonfuls of the cream filling against them each time to hold them in place.
Add the rest of the filling
There's no need to rush — work carefully so the ladyfingers don't fall down. Once the biscuits are standing all the way around the pan, carefully pour in the rest of the filling and smooth the surface.
Arrange the fruit
Arrange the fruit on top of the filling and press it in gently. Chill in the fridge for several hours, ideally overnight. If using frozen fruit, make sure it's fully thawed and well drained in a colander first.
Serving
Before serving, dust the top with icing sugar. Slice very carefully with a large, sharp knife, dipping it into hot water and wiping it dry before each cut.