Pie Charlotte Recipe
Creamy pie charlotte with ladyfingers and fresh berries – a simple, no-bake dessert perfect for gatherings and special moments.
Equipment
- Mixing bowls (large and medium)
- Electric mixer
- Rubber spatula
- 9-inch round springform pan
- Baking parchment paper
- Whisk
- Sharp knife
- Cake stand (for the dramatic reveal!)
Ingredients
- 20-25 pieces ladyfinger biscuits
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp gelatin powder
- 1 tsp vanilla extract
- 1 cup fresh berries for garnish
- 2 tbsp fresh lemon juice
Instructions
Step 1 – Prepare the Gelatin Mixture
- Start by mixing gelatin powder with warm water in a small bowl.
- Let it sit for about 5 minutes until it blooms and becomes gelatinous.
- Note: Blooming the gelatin is key – skip this, and you’ll miss the rich, creamy texture pie charlotte is known for.
Step 2 – Prepare the Ladyfingers
- Line the inside of your springform pan with ladyfinger biscuits, placing them upright along the edges.
- Lay a few more biscuits flat on the base for a stable foundation.
- The ladyfingers create that structured yet airy shell – don’t rush this step, or the whole thing might collapse.
Step 3 – Create the Cream Filling
- In a large mixing bowl, add the heavy cream and sugar.
- Whip until soft peaks form.
- Slowly add vanilla extract, then fold in the milk and bloomed gelatin.
- Warning: Don’t over-whip! We’re looking for a smooth, almost mousse-like texture, not stiff peaks.
Step 4 – Assemble the Pie Charlotte
- Pour the cream filling into the ladyfinger-lined pan.
- Smooth out the top with a spatula for an even layer.
- Refrigerate for at least 4 hours, or until set.
- Fun Fact: Pie charlotte is a no-bake dessert, making it ideal for hot days or when you’re just not in the mood for baking.
Notes
- For best results, let the pie charlotte set overnight.
- Use fresh, firm ladyfingers for the best structure.
- If you want an extra kick, add a few drops of lemon zest to the filling.