The easiest and prettiest Ramadan-ized raspberry charlotte. This dessert is similar in some ways to an eggless tiramisu, but it’s fruity. Super impressive although it is very easy to make- just chill overnight!
Raspberry Charlotte
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- Ingredients
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BY YASMINE IDRISS
The easiest and prettiest Ramadan-ized raspberry charlotte. This dessert is similar in some ways to an eggless tiramisu, but it’s fruity. Super impressive although it is very easy to make- just chill overnight!
Ingredients
- 400g of whipping cream
- 500g of mascarpone
- 140g of sweetened condensed milk, cold
- 1 tbsp orange blossom
- 1 tbsp rose water
- 6 tbsp of homemade pistachio paste (optional)
- 400g of lady fingers biscuits
- 150-200g of raspberries
- 100ml of milk for dipping
Method
- 1)
Use the cookies to line the inside a circle of 20 cm in (ring or springform), while only soaking one side (inner side) in the milk infused with the rose water.
- 2)
Next quickly dip some more cookies in the milk and use them to line the bottom of the tin.
- 3)
You can use about 3 tbsp of the pistachio paste to fill any crevices in the bottom of the tin. Reserve.
- 4)
Pour the cream, mascarpone, 3 tbsp pistachio paste, orange blossom and the condensed milk into the bowl of an electrical whisk. Whisk it for a few minutes until double in volume has firm peaks. Be careful not to over beat.
- 5)
Pour 1/2 the cream on top of the soaked cookies and add about 1/2 the raspberries.
- 6)
Dip the remaining cookies in the milk and place them on top of the raspberries to create a straight layer.
- 7)
Top with the rest of the cream and smoothen the top. Lightly cover with cling film and chill overnight in the fridge.
- 8)
On the day of serving, decorate with the remaining raspberries, some chopped pistachios and edible flowers. Enjoy!