Coconut and raspberry charlotte: a refreshing and elegant dessert

This Coconut Charlotte is a beautifully layered dessert that combines the creamy richness of mascarpone and coconut with the tangy freshness of raspberries. This recipe is versatile, allowing you to substitute strawberries or mango for the raspberries, adapting to your tastes or seasonal availability. It is perfect to showcase as the centerpiece of your table for special occasions.

Why you'll love this: The combination of soft mascarpone cream with the exotic taste of coconut and the burst of flavor of fresh raspberries makes this dessert not only visually striking but also irresistibly delicious. The ladyfingers form a neat and attractive border around the creamy filling, making each slice a work of art.

Perfect opportunity: This Coconut Charlotte is ideal for festive events such as birthdays, end-of-year parties or any other festive gathering. It is particularly suitable for spring and summer occasions, when the desire for lighter and fruitier desserts becomes predominant.

Preparation tips :

• Make sure the coconut cream is very cold for best whipping results, which should be light but able to hold its shape.
• When assembling, be careful not to over-soak the ladyfingers lining the mold to ensure they retain their structure.

• Ingredients:
  • Ladyfingers (1 pack)
  • Raspberries (2 trays for garnish and decoration, more if desired)
  • 250 g mascarpone
  • 80 ml sweetened condensed milk
  • 200 ml coconut cream (chilled)
  • 30g grated coconut, plus extra for finishing
  • Milk to dip the ladyfingers in
• Equipment:
• Method:
  1. Prepare the mold:
     • Cut one end of the ladyfingers to fit and place them inside the mold. Do not dip them in milk so they keep their shape.

  2. Form the base:
     • Briefly dip the remaining ladyfingers in cold milk and arrange them in the bottom of the pan, cutting off pieces if necessary to fill any gaps.
  3. Prepare the filling:
     • In a large bowl, whisk together the mascarpone and sweetened condensed milk until creamy.
     • In another bowl, whisk the cooled coconut cream until it doubles in volume but remains a little “liquid.”
     • Gently fold the whipped coconut cream into the mascarpone mixture, then stir in the grated coconut.

  4. Assemble the Charlotte:
     • Start with a layer of the cream mixture on the bottom, on top of the ladyfingers.
     • Add a layer of raspberries or other chosen fruits.
     • Continue layering the soaked ladyfingers and cream mixture, repeating layers until all components are used, finishing with a layer of cream.
  5. Let cool and serve:
     • Sprinkle the top with grated coconut.
     • Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend and the charlotte to firm up.
     • Before serving, garnish with additional raspberries or other fruit to enhance the presentation.

Enjoy this Coconut Charlotte to end a meal in style. It offers a combination of textures and flavors that will delight your guests. Its elegant appearance and exquisite taste make it a perfect choice for any celebration or special occasion.