Ingredients
PAVESINI
about 200 g
MASCARPONE
500 gr
MIXED BERRIES
300 gr
FRESH CREAM
250 ml
POWDERED SUGAR
125 gr
LEMON JUICE
40 ml
GELATIN IN SHEETS
10 gr
WARM MILK
q.b.
FOR THE FINISH
PAVESINI
q.b.
MIXED BERRIES (BLACKBERRIES, RASPBERRIES AND BLUEBERRIES)
q.b.
FRESH MINT
q.b.
Pavesini’s charlotte is a delicious and scenographic cold cake , perfect for sweetly concluding a summer dinner in the company of friends, or to celebrate a special occasion with the whole family. This is the simplified variant of the classic charlotte of French origin with Bavarian cream , here made with the famous dry biscuits instead of ladyfingers.

In our version we have prepared it with wild berries , to be cooked over the fire with the lemon juice, then blended with an immersion blender and then filtered with a fine-mesh strainer. Once cold, the fruit puree is combined with a soft and frothy mascarpone- based compound, whipped with electric whisks, icing sugar and fresh cream, and then add the gelatin sheets, soaked in cold water, squeezed well and dissolved in a drop of hot cream. At this point, all you have to do is place a steel ring covered with an acetate sheet on a baking tray with parchment paper, form the base with the pavesini, quickly soaked in a drop of warm milk, and then space out the berry cream with another layer of dry biscuits.

The result will be a sumptuous and irresistible dessert, to be completed on the surface, after passing through the fridge, with a mix of blackberries, blueberries, raspberries and mint leaves, and finished along the entire circumference with a crown of pavesini, wrapped in a ribbon in satin.

Also excellent for an elegant snack in pleasant company, the Pavesini charlotte can also be brought to the table for a festive buffet or as a birthday cake to blow out the candles. For an impeccable result, we advise you to respect the cooling time indicated in the recipe which must be at least 8 hours: in this way you will obtain a creamy dessert that is firm when sliced, with the right density.

Instead of berries you can use strawberries , peaches, melons or other favorite fresh fruit while, for a lighter yield, you can replace the mascarpone with Greek yogurt . If, on the other hand, you want to try your hand at an equally refined and surprising two-tone dessert, just intersperse the traditional pavesini with the cocoa ones.

Find out how to prepare the Pavesini charlotte by following the procedure and advice step by step. If you liked this recipe, also try the lemon charlotte or try your hand at other cold no-bake desserts .

How to prepare Pavesini charlotte

Step 1
Collect the berries in a thick-bottomed saucepan and pour in the lemon juice
1
.

Step 2
Leave to cook on a gentle flame for about 10 minutes, until a thick and creamy compote is obtained
2
.

Step 3
Puree everything with an immersion blender
3
.

Step 4
Sift the berry puree through a fine-mesh strainer
4
and collect the puree in a bowl.

Step 5
Once you get a smooth and homogeneous compound
5
, let it cool to room temperature.

Step 6
Soak the gelatin sheets in cold water for about 15 minutes
6
.

Step 7
Once the time has elapsed, squeeze the gelatin well and let it dissolve in a boule with 50 ml of boiling cream
7
.

Step 8
In a separate bowl, collect the mascarpone
8
.

Step 9
Add the icing sugar
9
.

Step 10
Work with electric beaters
10
until you get a creamy mixture.

Step 11
Add the remaining fresh cream and whip everything well with a whisk
eleven
.

Step 12
Incorporate the now cold berry puree
12
.

Step 13
Add the gelatin dissolved in the cream
13
.

Step 14
Blend again for a few moments with the whisk, in order to obtain a swollen and frothy mixture
14
.

Step 15
Place a ring mold, lined with an acetate sheet, on a baking sheet lined with parchment paper
15
.

Step 16
Slightly soak the pavesini in warm milk and make the base of the charlotte by placing them next to each other
16
.

Step 17
Pour half of the berry cream
17
.

Step 18
Level the surface with the back of a spoon
18
.

Step 19
Make another layer of cookies
19
, but without passing them in milk.

Step 20
Cover with the remaining berry cream
20
and transfer the dessert to the fridge for 6-8 hours.

Step 21
After the rest time, remove the steel ring and gently peel off the acetate sheet
21
.

Step 22
Arrange the pavesini along the entire edge of the charlotte
22
, applying light pressure with your fingers to make them adhere to the cake.

Step 23
Decorate the surface with blackberries, blueberries and raspberries
23
.

Step 24
Complete with a few fresh mint leaves
24
.

Step 25
For a spectacular presentation, wrap the charlotte in a satin ribbon and tie it with a bow
25
.

Step 26
Cut the charlotte into slices and arrange them on dessert plates
26
.

Step 27
Bring the Pavesini charlotte to the table and enjoy
27
.

storage
Pavesini’s charlotte can be kept in the fridge, covered with transparent film, for a maximum of 2-3 days .