Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 1250 gram Semi-Fat Curd Cheese
- 50 gram Redcurrants
- 50 gram Traditional Sponge Fingers
- 10 gram Powdered Gelatin (dry)
- 60 gram Powdered Sugar
- 50 gram Blackberries
- 140 gram Raspberries
- 100 gram Whipping Cream 33%
- 200 gram Sponge Fingers
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.
1/9
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.
Ingredients
- 200 gram Sponge Fingers
2/9
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.
Ingredients
- 1250 gram Semi-Fat Curd Cheese
- 60 gram Powdered Sugar
- 90 gram Raspberries
3/9
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.
Ingredients
- 100 gram Whipping Cream 33%
- 10 gram Powdered Gelatin (dry)