I came up with this peach and mascarpone charlotte one day when I wanted a "pastry" dessert without having to use the oven.
The magic trick is the contrast: the soft but still slightly firm ladyfingers, the melting mascarpone cream, and the peaches that bring that juicy, sunny side.
I'm sticking with a very classic charlotte base: ladyfingers (or boudoir biscuits) and mascarpone cream. Where I have fun is with the soaking: I make a quick syrup with peach juice (and a splash of lemon) to flavor the biscuits without making them soggy. The result is a charlotte that holds its shape well when sliced, but remains incredibly tender.
As for the fruit, I'm keeping the peach as the star, and adding a few raspberries: it's not so much a "variation" as a touch of tartness that brightens things up and keeps it from becoming too sweet. And then, visually, when you slice it, the touches of red in the middle... it always makes a nice little statement.
To make it your own, you can play with the texture: more or less soaking depending on whether you prefer a firm or very soft charlotte. And if your peaches are very ripe, leave a few pieces unmixed into the cream: it creates lovely little pockets of fruit!
Charlotte with peach and mascarpone
4
people22
minutes11
minutes632
kcal33
minutesA wonderfully refreshing charlotte recipe, with ladyfingers soaked in peach syrup and a mascarpone cream . Peaches at the heart, a few raspberries for a touch of zest, and it's ready to slice!
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Ingredients
200g ladyfingers (or sponge biscuits)
250g mascarpone of
200 ml of very cold, full-fat liquid cream (30% fat)
60 g of sugar
1 teaspoon of vanilla extract
300g peaches (fresh or in syrup, well drained)
80g of raspberries
120 ml of peach juice (taken from peaches in syrup or obtained by blending some of the peaches)
1 tablespoon of lemon juice
2 tablespoons of water
Preparation steps
- Prepare the soaking syrup: pour the peach juice, water, lemon juice, and 20g of sugar (taken from the 60g) into a small saucepan. Heat for 3 to 4 minutes, just until the sugar dissolves. Let it cool slightly: it should be lukewarm, not hot, otherwise the biscuits will break and absorb too much syrup.
- Prepare the fruit: dice the peaches (keep 6 to 8 nice slices for a neat finish). Set aside. Keep the raspberries whole.
- Whip the cream: in a very cold bowl, whip the whole liquid cream into soft whipped cream (it should form ribbons, not be “grainy”).
- Make the mascarpone cream: in a separate bowl, whisk the mascarpone with the remaining 40g of sugar and the vanilla for just 30 seconds. Then gently fold in the whipped cream in two additions, using a spatula and lifting the mixture to retain air.
- Assemble the charlotte: line the base and sides of an 18cm round mold (or a small charlotte mold) with ladyfingers that have been quickly dipped in the syrup. Quick dipping: 1 second per side, no more.
- To assemble: spread a layer of mascarpone cream (about 1/3 full), scatter over diced peaches and a few raspberries. Repeat once. Finish with a layer of soaked biscuits, then a thin layer of cream (or vice versa, depending on your mold). Smooth the surface.
- Tighten and chill: cover and place in the freezer for 10 minutes (this helps it set quickly) or in the refrigerator for at least 3 hours if you have the time. To keep it within 60 minutes, the express freezing method works well for serving quickly.
- Unmold: if needed, quickly wipe the mold with a warm cloth, turn it over, then decorate with the reserved peach slices and the remaining raspberries. Serve chilled.
📊 Nutritional Information
1 serving (approx. 220g)
| Nutrient | Value |
|---|---|
| Calories | 632 kcal |
| Proteins | 8g |
| Carbohydrates | 62g |
| including sugars | 40g |
| Lipids | 39g |
| including saturated fatty acids | 23g |
| Fibers | 4g |
| Sodium | 230mg |
| Vitamins | |
| Vitamin A | 22% AJR |
| Vitamin C | 28% AJR |
| Vitamin E | 10% AJR |
| Minerals | |
| Calcium | 12% AJR |
| Phosphorus | 18% AJR |
| Potassium | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you're using canned peaches in your charlotte recipe, drain them very well and use the syrup diluted with a little water and lemon juice to prevent it from being too sweet. With fresh peaches, blend one peach with two tablespoons of water and a little sugar to make a soaking liquid.
💡 Chef's Tips
For a peach and mascarpone charlotte that holds its shape when sliced, dip the ladyfingers very quickly and don't add too much syrup. If your cream seems too stiff, whisk it by hand for 5 seconds: mascarpone softens quickly.
🔄 Variations
- For a more fragrant peach dessert: add the fine zest of 1/2 a lemon to the mascarpone cream of the charlotte.
- For a crunchier recipe: slip a thin layer of toasted slivered almonds between two layers of cream.
