Charlotte with Curd Cheese and Forest Berries

Step-by-step method

At a glance

You're building a stunning Charlotte with creamy curd cheese filling and fresh berries sandwiched between crispy ladyfingers—the trick is standing the biscuits upright around the tin and using a little cream to keep them stable while you fill it. After chilling for several hours (or ideally overnight), you'll finish with a generous dusting of icing sugar and serve with a hot, wet knife for clean slices.

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Unwrap the ladyfingers

Unwrap the ladyfinger biscuits and arrange them on a plate. You'll need both hands free later on, so there won't be time to fiddle with packaging once you start. I use Tastino ladyfingers from Lidl, as they're great value and taste really good.

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200 gram
Sponge Fingers
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Whip the curd cheese with sugar

Put all the curd cheese (5 tubs) into a stand mixer fitted with the whisk attachment. Sweeten with sugar to taste 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 partly break down and give the cream a lovely colour.

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1250 gram
Semi-Fat Curd Cheese

60 gram
Powdered Sugar

90 gram
Raspberries
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Cream with gelatine

Bring the whipping cream to a boil in a small saucepan. Remove from the heat and stir in the whole sachet of gelatine. Whisk thoroughly with a whisk to make sure there are no lumps.

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100 gram
Whipping Cream 33%

10 gram
Powdered Gelatin (dry)

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Whisk into the curd cheese mixture

While whisking slowly and continuously, pour the cream-gelatine mixture into the curd cheese mixture. Then increase the speed and whisk everything together thoroughly.
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Line the tin with ladyfingers

Cut a circle of baking paper to fit the base of a springform cake tin. Line the base with round sponge fingers, leaving the edges free — that's where the long ladyfinger biscuits will be propped up against the sides.

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50 gram
Traditional Sponge Fingers
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Secure with cream

The long ladyfinger biscuits will likely stick up above the rim of the tin, but that's completely fine. To stop them toppling over, place them around the edge in groups of four or five at a time, dabbing a couple of spoonfuls of cream behind each group to hold them in place.
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Add the rest of the curd cheese cream

There's no need to rush — work carefully so the ladyfingers don't fall over. Once the biscuits are standing all the way around the tin, carefully pour in the remaining cream and smooth the surface.
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Arrange the fruit

Arrange the fruit over the cream and press it in gently. Chill in the fridge for several hours, ideally until the next day. If using frozen fruit, make sure it's fully thawed and well drained in a sieve first.

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50 gram
Raspberries

50 gram
Blackberries

50 gram
Redcurrants
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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.

Charlotte with Curd Cheese and Forest Berries

Name: Dreamy Curd Cheese Forest Berry Charlotte
Prep time: 18 min
Cook time: 5 min
Total time: 528 min
Yield: 8
Cuisine: French
Ingredients: 1250 gram Semi-Fat Curd Cheese; 50 gram Redcurrants; 50 gram Traditional Sponge Fingers; 50 gram Blackberries; 200 gram Sponge Fingers; 100 gram Whipping Cream 33%; 140 gram Raspberries; 60 gram Powdered Sugar; 10 gram Powdered Gelatin (dry)

bohynekuchyne

Prep 18 min Cook 5 min

Plus overnight of resting (not counted in active time)

9 Ingredients

9 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

1250 gram
Semi-Fat Curd Cheese
50 gram
Redcurrants
50 gram
Traditional Sponge Fingers
50 gram
Blackberries
200 gram
Sponge Fingers
100 gram
Whipping Cream 33%
140 gram
Raspberries
60 gram
Powdered Sugar
10 gram
Powdered Gelatin (dry)

What's in it?

305 kcal

Calories

35 g

Carbohydrates

12 g

Fats

19 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Charlotte is a refreshing dessert made with fruit and ladyfinger biscuits — perfect for warm days. The crowning touch isn't just the fruit layered over the creamy filling, but also the decorative ribbon you tie around the finished cake. Doesn't that sound like a wonderful birthday or anniversary gift?

Pork Beef Desserts Refreshing To impress

Step-by-step method

At a glance

Unwrap the ladyfingers

For this step

Whip the curd cheese with sugar

For this step

Cream with gelatine

For this step

Charlotte with Curd Cheese and Forest Berries

Ingredients — what you'll need

What's in it?

About this recipe