Charlotte with peaches , recipe for a light and fresh peach pie , a dessert with peaches very similar to a peach tiramisu , strictly without cooking , perfect for this period when peaches are in season!
The charlotte with peaches is made up of a wreath of ladyfingers and stuffed with ricotta cream and fresh peaches , cut into cubes. She gets ready in no time and you will feel that good! She is also very nice to present! If you are looking for a quick and easy cold peach pie, here is the peach charlotte recipe :
the perfect peach dessert for the summer!
Peach charlotte: recipe and preparation
For 1 mold of 18 cm 300 g ladyfingers 250 g cow’s milk ricotta
150 g fresh liquid cream 70 g powdered sugar 5 nectarines (yellow flesh)
250 g peach juice (nectar)
Preparation of the charlotte with peaches
First, whip the fresh cream and set aside.
With the electric whisk , cream the ricotta with the icing sugar . Incorporate by hand , with a spatula, the whipped cream , with movements from the bottom upwards, in order to ensure a nice softness . The cream is ready. Put in the fridge while waiting to prepare the base of the cake with the peaches.
Also prepare the peaches. I used three nectarines for the filling, while I used two for decoration. Take the three nectarines for the filling and cut them into slices of approx. 1 cm and then diced . If the peel bothers you, you can also peel before cutting them.
Place the opening circle (18 cm diameter) directly over the serving tray.
Start by creating the cookie crown around the circumference. Take the ladyfingers and cut away 1 cm from the bottom . That way, she won’t get too tall and the ladyfingers will be able to stand up well .
Preparation of the base – Charlotte with peaches
Wet the “cut” ladyfingers in the peach juice and place them vertically next to each other, around the edge of the circle. Also fill the bottom with ladyfingers soaked in juice, trying to keep as few empty spaces as possible
Cover the ladyfingers with half of the ricotta cream and then with half of the peach cubes.
Peach Cake Filling – Peach Charlotte Recipe
Create a new layer of ladyfingers , always soaked in the peach juice, then add the peach cubes and, finally, the rest of the cream .
The charlotte with peaches is almost ready !! Now we just need to decorate it!
Wash the two remaining nectarines and cut them into slices (with the peel) to a thickness of approx. 1 cm ., Gently detaching them from the central bone.
With a sharp knife cut the slices in half again , so that the thickness is finer and the decoration gives even more prominence.
Put all the slices of peach on the surface of the cake with the peaches, slightly overlapping . Complete the center with small cubes of peach . You can also arrange them in a radial pattern , around the circumference, from the outside to the center.
Put the charlotte with peaches for approx. 1 hour in the fridge and then… enjoy your meal !!
I find it a very nice and scenographic idea , to be served as a dessert with peaches at the end of a meal.
Then it really looks like a peach tiramisu: to make it even more similar, you can use the mascarpone cream without eggs .
Charlotte with peaches can be kept in the refrigerator for 2 days , preferably covered with cling film or aluminum foil. However, I recommend that you prepare it on the same day you serve it. It can also be frozen.