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Summer Berry Charlottes


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Summer Berry Charlottes





3 (3-ounce) packages ladyfingers
1 (3-ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 (8-ounce) container frozen whipped topping, thawed
1/4 cup blackberry or raspberry preserves
6 to 8 (2-inch) cake rounds
2 dry pints fresh blackberries or raspberries or a combination of both
Garnish: food safe ribbon and fresh mint


• Preheat oven to 350˚.
• Separate ladyfingers, if necessary, and place on a baking sheet.
Bake until lightly toasted, 5 to 8 minutes. Set aside.
• In a medium bowl and using an electric mixer at medium speed,
beat together the cream cheese and confectioners’ sugar until
smooth. Add the whipped topping and preserves, and beat until
combined. Spoon the mousse into a pastry bag fitted with a
medium tip. Refrigerate until needed.
• To assemble, place a cake round in the center of a 2 3/4-inch ring
mold set on a flat surface, such as a dessert plate or platter. Cut
one rounded end off of each ladyfinger, making them uniform
in size. Stand ladyfingers upright side by side, rounded side up,
around the inside rim of the ring mold. Pipe approximately 1/4 cup
berry mousse into center. Carefully remove ring mold. Refrigerate
until set. Repeat for remaining cake rounds, remaining ladyfingers,
and remaining mousse.
• Divide berries among charlottes.
• Garnish with ribbon tied around each charlotte and with fresh
mint, if desired. Serve immediately.


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