This sounds like the perfect, elegant, and summery dessert! Peach charlotte is wonderful because it’s so light and creamy—and since it doesn’t require baking, it’s incredibly easy.

Here’s a simple and delicious recipe for the creamiest peach charlotte you can make:

🍑✨ Easy & Creamy Peach Charlotte
This charlotte consists of a ladyfinger crust and a creamy peach mousse.

📋 Ingredients
Ingredient Quantity Notes
Ladyfingers approx. 24–30 pieces For the crust and base.

Peaches (canned) 2 large cans Well drained (reserve the juice!). Fresh peaches can also be used.

Lemon juice 2 tbsp. For freshness in the mousse.

Sugar 80–100 g, depending on the sweetness of the peaches.

Gelatin 6 sheets or 1 packet of powdered gelatin.

Whipped cream (cold) 500 ml.

Mascarpone or cream cheese 250 g, for creaminess in the filling.

For soaking: 50 ml peach juice (from draining) or Amaretto.

🛠️ Preparation

I. Preparing the pan

Pan: Take a springform pan (approx. 20 cm in diameter). Line the bottom with parchment paper.

Ladyfingers: Briefly dip each ladyfinger individually in the reserved peach juice (or Amaretto) to lightly moisten them. They should not be soaked!

Rim and Base: Arrange the moistened ladyfingers, sugared side out, closely together upright around the edge of the springform pan. Line the bottom of the pan with more ladyfingers.

II. The Peach Mousse

Peach Puree: Puree about 2/3 of the drained peaches until smooth. Set aside the remaining third for small pieces in the mousse or for decoration.

Prepare the Gelatin: Soak the gelatin sheets in cold water until soft.

Mousse Base: Gently warm the puree with the lemon juice and sugar in a saucepan until the sugar is dissolved. Remove from the heat.

Dissolve the Gelatin: Squeeze out the soaked gelatin and dissolve it in the warm (not hot!) peach mixture. Let the mixture cool until it begins to set (it should thicken).

Whip the cream: Whip the heavy cream until stiff peaks form. Stir the mascarpone (or cream cheese) until smooth.

Mix: First, stir the mascarpone into the slightly set peach mixture. Then, gently fold in the whipped heavy cream.

III. Fill and Chill

Fill: Pour the creamy peach mousse into the prepared springform pan. If desired, add the reserved peach pieces to the mousse now.

Chill: Refrigerate the Charlotte for at least 6 hours, or preferably overnight.

Serve: Carefully loosen the springform pan. Serve the Charlotte chilled, garnished with fresh peach slices, fresh mint, or a dusting of powdered sugar.

Enjoy this light, fruity, and creamy delight!