Charlotte with lemon: the recipe for the fragrant and scenographic cold cake – Tale Of Travels

The lemon charlotte it’s a cold dessert flavored and scenographic to be made instead of the more classic strawberry charlotte, ideal to serve as dessert at the end of a meal or for a birthday party. Nail no-bake cake made with a crown of savoyard biscuits bathed in a mixture of water and limoncello that encloses a delicious Cream enriched with whipped cream, Granulated sugar e Limoncello. Once ready, the cake should rest in the fridge for at least 6 hours before serving.

In our recipe we made the pastry cream without eggs, but you can also make the classic recipe if you prefer. You can also replace the mascarpone with ricotta Or other Cream cheese.

If you like citrus desserts, there are many lemon desserts you can make, fresh and delicious ideas for all occasions.

How to make a lemon charlotte

In a medium saucepan, heat the milk and add the lemon zest, sugar and cornstarch 1.

Cook and stir for about 10 minutes, until the cream thickens 2. Remove the lemon zest, transfer the custard to a bowl, cover with plastic wrap and let sit in the refrigerator for 1 hour.

In another bowl, mix the whipped cream with the mascarpone, icing sugar and limoncello 3.

In another saucer, mix the limoncello with the sugar and hot water and wet the ladyfingers 4.

Arrange the ladyfingers in the 20 cm diameter circular springform pan: place one layer on the bottom and the rest of the ladyfingers vertically along the entire edge of the mold 5.

Pour the custard then the mascarpone cream into the pan. Level with a spatula and refrigerate for 6 hours or overnight 6.

The lemon charlotte is ready to be served seven.

storage

You can keep the lemon charlotte in the fridge for 2-3 days covered with a bell jar.