Chef's Table Recipe: Fresh Fruit Charlotte

A Creamy, Fruity Dessert

Nov 13, 2008 — -- James Beard House featured chef Tony Liu prepares this Italian version of an American charlotte at Morandi in New York City.

Serves 4


2 pints each blackberries and raspberries

½ cup sugar, divided

Juice from 1 orange

Juice from 1 lemon

¼ cup Sangue di Giuda or other sweet red dessert wine

8 ounces (1 cup) mascarpone cheese

1 pint heavy cream

¼ cup confectioner's sugar

½ teaspoon vanilla extract

18 pieces ladyfingers

In a small mixing bowl combine 1 cup blackberries, ¼ cup sugar, lemon juice, and wine. In another small mixing bowl combine 1 ½ pints of raspberries, ¼ cup sugar, and the orange juice. Allow both to marinate at room temperature for 1 hour, then strain the berries, reserving the juice.

Line a plastic pint container (other similarly shaped cup) with plastic wrap and push down to fit the contour of the mold. Dip a ladyfinger into the raspberry juice for 2 seconds, shake off any excess, and place upright in the mold. Repeat the process with the blackberry sauce. Alternately line the mold with the two different colored ladyfingers until secure. Fill the mold half way with the mascarpone cream, top with 2 of each berry, and continue to line the mold with moistened ladyfingers. Repeat the process until all 4 molds are filled. Fold excess plastic wrap over the top of each mold and refrigerate for 1 hour.

To serve, flip the charlottes onto serving plates and garnish with fresh berries.

To learn more about the James Beard Foundation, Click Here.