A Charlotte de Natal é uma sobremesa clássica e sofisticada, perfeita para coroar a ceia festiva. Com a sua elegante coroa de palitos La Reine e um recheio cremoso e rico, aromatizado com laranja cristalizada e um toque de licor, esta sobremesa é uma verdadeira tentação. É uma receita que, apesar de impressionante, é bastante simples de preparar e pode ser feita de véspera, facilitando a organização no dia de Natal. Linda Receita de Charlotte de Natal

Ingredientes

  • 300 g de palitos La Reine
  • 4 gemas de ovos
  • 2,5 dl. de leite
  • 250 g de casca de laranja cristalizada
  • 250 g de açúcar branco
  • 125 g de margarina
  • Essência de baunilha
  • Kirsch ou rum.

Preparação

  1. Creme: Bata as gemas com 125 g. de açúcar e uma colher (sobremesa) de fécula de batata. Junte 2,5 dl. de leite quente e leve a engrossar em banho-maria.* A frio, junte 125 g de margarina batida com 125 g de açúcar e umas gotas de baunilha. Junte ainda aparas de casca de laranja cristalizada.
  2. Forre uma tigela com papel vegetal e cubra a superfície com palitos La Reine salpicados com Kirsch ou rum. Barre estes com uma boa camada de creme que preparou e preencha a tigela com camadas alternadas de palitos perfumados com Kirsch (ou rum) e creme.
  3. Deixe ficar assim de um dia para o outro. Desenforme e decore, conforme a fotografia da capa, com quadradinhos de laranja cristalizada polvilhados com açúcar inglês.

* Se quer que a sua charlotte prenda bem, pode juntar ao creme morno (mas não ao lume) 2 folhas de gelatina amolecidas em água fria e enxutas.

Fancy a dessert that’s as elegant as it is delicious? Here’s the English version below.

Christmas Charlotte

A Charlotte is a classic European no-bake dessert, traditionally made by lining a mould with sponge fingers and filling it with a rich mousse or cream. This festive version is a truly spectacular centrepiece for any Christmas table. It features a rich, vanilla-scented custard cream, studded with sweet jewels of candied orange peel and given a grown-up kick with a splash of Kirsch or rum.

This dessert is perfect for making ahead, as it needs to be chilled overnight to allow the flavours to meld and the structure to set firm. The process involves making a simple custard, enriching it with butter, and then layering it with alcohol-soaked ladyfingers. The result is a wonderfully textured cake that’s both light and decadent.

The original recipe suggests an optional but highly recommended step of adding gelatin to the cream. This is an excellent tip, especially if you’re new to making Charlottes, as it will guarantee the dessert holds its shape perfectly when you turn it out of the bowl. Serve slices on their own, or with a little extra whipped cream on the side.

Ingredients

  • 300g ladyfingers (Savoiardi biscuits)
  • 4 large egg yolks
  • 250ml whole milk
  • 250g candied orange peel, finely chopped
  • 250g caster sugar
  • 125g unsalted butter, softened
  • 1 tsp vanilla extract
  • Kirsch or dark rum, for soaking
  • 1 tbsp potato starch or cornflour
  • 2 sheets of gelatine (optional, but recommended for a firm set)

Method

  1. First, prepare the cream filling. In a bowl, whisk the egg yolks with 125g of the sugar and the potato starch until pale and combined. Heat the milk in a saucepan until it’s just about to boil. Pour the hot milk slowly over the egg yolk mixture, whisking constantly.
  2. Return the entire mixture to the saucepan and place it over a bain-marie (a heatproof bowl set over a pan of simmering water). Cook gently, stirring continuously, until the custard thickens enough to coat the back of a spoon. If using gelatine, soften the sheets in cold water for a few minutes, squeeze out the excess water, and stir them into the warm custard off the heat until fully dissolved. Set the custard aside to cool completely.

    3. [2]

  3. In a separate bowl, beat the softened butter with the remaining 125g of sugar and the vanilla extract until light and fluffy. Once the custard is completely cool, gently fold the butter mixture into it. Finally, stir in the chopped candied orange peel.
  4. Line a 1.5-litre bowl or charlotte mould with parchment paper. Pour a little Kirsch or rum into a shallow dish. Dip the ladyfingers, one by one, into the alcohol just long enough to moisten them, and use them to line the bottom and sides of the prepared bowl, fitting them snugly together.

    5. [1]

  5. Spoon a layer of the orange cream over the biscuits in the base. Add another layer of soaked ladyfingers, followed by another layer of cream. Continue these alternating layers until you have used up all the ingredients, finishing with a layer of biscuits.
  6. Cover the bowl with cling film and place it in the refrigerator to chill overnight, or for at least 8 hours.
  7. To serve, carefully invert the Charlotte onto a serving platter and remove the parchment paper. Decorate with extra pieces of candied orange peel, perhaps dusted with a little icing sugar.