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Cooking
Charlotte with Cream Cheese and Forest Fruits
· 8 servings
Unwrap the ladyfingers
Unwrap the ladyfingers and arrange them on a plate. You'll need both hands free later, so there won't be time to fiddle with packaging then. I use Tastino ladyfingers from Lidl, as they're good value and taste great.
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 really up to you. Add the fruit as well and whip again – it will break down slightly and give the cream a lovely colour.
Cream with gelatine
Bring the whole cream to a boil in a small saucepan. Remove from the heat and stir in the whole packet of gelatine. 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 gelatine cream into the cream cheese mixture. Increase the speed and whisk thoroughly to combine.
Line the tin with ladyfingers
Cut a circle of baking paper to fit the bottom of a springform cake tin. Line the base with round mini ladyfingers, but not all the way to the edges – that's where the long ladyfingers will stand up against the sides.
Secure with the cream filling
The long ladyfingers will probably stick up above the rim of the tin, but that's absolutely fine. To stop them from toppling over, place them around the edge in groups of about four or five, dabbing a few spoonfuls of the 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 over. Once you've lined the whole edge of the tin, carefully spoon 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 sieve 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.