Strawberry Citrus Charlotte

This Strawberry Citrus Charlotte is a sophisticated yet approachable dessert that balances bright citrus notes with the creamy richness of quark and yogurt. The filling is stabilized with gelatin and whipped cream, creating a light, mousse-like texture that sets firmly without being heavy. Fresh strawberries add a pop of color and natural sweetness, while the ladyfinger crust provides a subtle biscuit flavor. Ideal for spring gatherings or summer dinners, this chilled cake requires no baking and can be prepared ahead of time. It's a perfect showcase for seasonal berries and citrus, offering a refreshing end to a meal that feels both indulgent and light.

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1031

Dietary: Vegetarian

Description

This Strawberry Citrus Charlotte is a sophisticated yet approachable dessert that balances bright citrus notes with the creamy richness of quark and yogurt. The filling is stabilized with gelatin and whipped cream, creating a light, mousse-like texture that sets firmly without being heavy. Fresh strawberries add a pop of color and natural sweetness, while the ladyfinger crust provides a subtle biscuit flavor. Ideal for spring gatherings or summer dinners, this chilled cake requires no baking and can be prepared ahead of time. It's a perfect showcase for seasonal berries and citrus, offering a refreshing end to a meal that feels both indulgent and light.

Ingredients

unflavored gelatin
orange juice
sugar
grated lemon rind
grated orange rind
lemon juice
eggs
whipping cream
quark cheese
low-fat yogurt
ladyfingers (200g/7oz)
strawberries, halved
strawberry jelly

Directions

1
Sprinkle gelatin over orange juice in a small bowl and let stand for 5 minutes to bloom.
2
In a saucepan, whisk together 3/4 cup sugar, lemon rind, orange rind, lemon juice, and eggs.
3
Cook over medium heat, whisking constantly, for about 4 minutes or until the mixture thickens and coats the back of a spoon.
4
Remove the saucepan from heat and whisk in the bloomed gelatin mixture until completely dissolved.
5
Let the citrus mixture cool to room temperature, whisking occasionally, for about 1 1/2 hours.
6
While the citrus mixture cools, whip the cream in a chilled bowl until stiff peaks form.
7
In a large bowl, beat together quark, yogurt, and the remaining 1/2 cup sugar until smooth.
8
Gradually beat the cooled citrus mixture into the quark mixture until fully combined and smooth.
9
Gently fold the whipped cream into the quark mixture until no white streaks remain.
10
Refrigerate the filling, stirring occasionally, for 30 minutes or until it thickens but has not yet set.
11
Line the sides of a 9-inch springform pan with waxed paper, extending 2 inches above the top edge.
12
Trim the ladyfingers to match the height of the pan.
13
Arrange the ladyfingers around the sides of the pan, cut ends down, creating a continuous wall.
14
Line the bottom of the pan with the remaining ladyfingers, trimming as needed to fit.
15
Pour the thickened cream mixture into the prepared pan.
16
Cover and refrigerate for at least 8 hours or overnight until firmly set.
17
Up to 4 hours before serving, arrange halved strawberries on top of the set cake.
18
In a small saucepan, melt strawberry jelly with 1 teaspoon water over low heat.
19
Brush the warm jelly glaze over the strawberries for a shiny finish.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1031kcal

% Daily Value *
Total Fat 60.2g93%
Saturated Fat 36.2g181%
Cholesterol 248mg83%
Sodium 451mg19%
Total Carbohydrate 108g36%
Dietary Fiber 0.5g2%
Sugars 103g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/strawberry-citrus-charlotte/