Strawberry Citrus Charlotte
Submitted by cheesy
An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.
YIELD
12 servingsPREP
140 minCOOK
0 minREADY
10 hrsThis is the dessert you make when you really want to impress and you have the patience to let it come together overnight.
Ladyfingers line the sides and bottom of a springform pan, creating a tender shell for a citrus cream filling that’s unlike anything you’ve tasted. Quark (a tangy European fresh cheese) and yogurt get blended with a cooked lemon-orange curd, then lightened with whipped cream and set with gelatin.
The filling needs a full 8 hours in the fridge to firm up, so this is strictly a plan-ahead affair. Just before serving, halved strawberries get arranged on top and brushed with melted strawberry jelly for that professional patisserie gleam.
Kitchen Tips
- If you can’t find quark, substitute equal parts cream cheese and plain Greek yogurt blended until smooth
- Whisk the citrus curd constantly over medium heat; walk away and you’ll end up with sweet scrambled eggs
- Cool the curd fully to room temperature before combining with the quark mixture, or the gelatin will set in streaks
- Assemble the night before a dinner party and add the strawberries up to 4 hours before serving
Ingredients
Directions
Sprinkle gelatin over orange juice.
In saucepan, whisk together ¾ cup sugar, lemon and orange rind, lemon juice, and eggs.
Cook over medium heat, whisking continually for about 4 minutes or until thickened.
Remove from heat.
Whisk gelatin until dissolved.
Cool, whisking occasionally, about 1½ hours or until room temperature.
Whip cream.
In separate large bowl, beat together quark, yogurt, and remaining ½ cup sugar.
Gradually beat in cooled citrus mixture until smooth.
Fold in whipped cream.
Refrigerate, stirring a few times, 30 minutes or til thickened but not set.
Line sides of a 9 inch springform pan with waxed paper, extending 2 inches above top.
Trim ladyfingers to height of pan.
Arrange around sides of pan, cut ends down.
Line bottom of pan with remaining lady fingers.
Spoon cream mixture into pan.
Cover and refrigerate at least 8 hours or overnight.
Up to 4 hours before serving, arrange berries on cake.
In a saucepan, melt jelly with 1 teaspoon water and brush over berries.
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