Apricot charlotte

Name: Apricot charlotte
Ingredients: 500 g apricots; 400 g apricot yogurt; 1 package (400 g) ladyfingers; 100 ml fruit syrup or juice; 30 g caramel sauce

Dessert - Apricot charlotte by Alberta M. - Recipia

Apricot charlotte is a chilled dessert made with syrup-soaked ladyfingers and yogurt mixed with fruit, turned out after sitting overnight. I add neither sugar nor gelatin, and you can see the apricot pieces between the layers of ladyfingers when you cut a slice. I like to serve it cold, cut into thick slices, with the layers on show. Preparation: 25 minutes. Cooking: 0 minutes. Resting: 12 hours and 5 minutes. Total time: 12 hours and 30 minutes. Servings: 8. Approximately 290 kcal and 6 g protein per serving.

Ingredients

500 g apricots
400 g apricot yogurt
1 package (400 g) ladyfingers
100 ml fruit syrup or juice
30 g caramel sauce

Preparation

1. Wash the apricots, remove the stones and chop them finely, setting aside a few pieces for decoration. This takes about 10 minutes. 2. Mix the yogurt with the chopped apricots, leaving out the pieces you set aside. This takes about 5 minutes. 3. Pour the 100 ml of syrup or juice into a plate and quickly dip the ladyfingers in it. Line the bottom and sides of the mold, then alternate layers of ladyfingers and fruit yogurt until you have used everything. Allow about 10 minutes for assembly. 4. Put a small plate on top and leave the mold in the fridge for 12 hours, until the next day. 5. Remove the plate, cover the mold with a serving platter and turn it upside down. Leave the mold in place for 5 minutes, then lift it off. 6. Decorate with the reserved apricot pieces and 30 g caramel sauce, then serve.

Notes

I serve it with unsweetened black tea; the apricot yogurt and ladyfingers are already sweet. Ripe but firm peaches can replace the 500 g of apricots; the ladyfingers contain gluten, and the yogurt contains dairy. I make it the night before and keep it covered in the fridge for up to 3 days. The layers are reminiscent of a simple tiramisu, except that here the apricot pieces stay on show. Choose ripe but firm apricots, because very soft ones release more juice into the yogurt. If you’re making dessert for more people, double all the quantities and choose a larger mold so the layers don’t end up too thick.