No-Bake Fruit and Cream Charlotte Cake – Easy & Elegant Dessert Recipe
If you’re looking for a dessert recipe that won’t keep you in the kitchen for hours, this no-bake fruit and cream charlotte cake is exactly what you need. It’s light, fruity, and creamy — the perfect sweet treat for holidays, birthdays, or even a regular day when you’re craving something delicious with minimal effort.
🌟 Ingredients:
400g ladyfingers (savoiardi biscuits)
Mixed fruits of your choice (mandarins, kiwi, pineapple, etc.)
400–500ml heavy whipping cream
4 egg yolks
150–200g fine sugar
50–60g cornstarch
500ml whole milk
Vanilla extract
1 packet of unflavored gelatin
1 packet of whipped cream stabilizer (optional, but helpful)
For the syrup:
250ml water
150g sugar
Flavoring (vanilla, rum, citrus zest – your choice)
🥄 Instructions:
1. Prepare the Custard Cream:
Gently heat the milk in a saucepan (don’t let it boil).
In a separate bowl, whisk the egg yolks with the sugar until the mixture becomes pale and creamy.
Add the cornstarch and a bit of lemon or orange zest for added flavor.
Once the milk is warm:
Slowly pour it over the egg mixture while constantly stirring to avoid lumps.
Pour the entire mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens.
Set aside to cool.
2. Add the Gelatin:
Prepare the gelatin according to the package instructions (usually by hydrating it in cold water, then gently melting it).
Mix the prepared gelatin into the cooled custard cream.
3. Whip the Cream:
Beat the heavy cream until firm peaks form. Add whipped cream stabilizer if desired.
Gently fold the whipped cream into the cooled custard mixture to create a smooth, airy cream.
4. Incorporate the Fruit:
Chop the fruits into small pieces and fold them into the cream mixture.
Refrigerate the cream for 30 minutes to firm it slightly before assembling the cake.
🍰 Assemble the Cake:
Prepare the syrup by boiling the water with sugar and chosen flavors until the sugar dissolves. Let it cool.
Line a springform pan with plastic wrap.
Place a layer of fruit slices at the bottom of the pan for decoration.
Quickly dip the ladyfingers in the syrup and line the sides of the pan, standing them upright to form a ring.
Pour in half of the cream mixture.
Add a layer of syrup-dipped ladyfingers.
Pour the remaining cream on top.
Finish with a final layer of ladyfingers.
Cover and refrigerate overnight for best results.
🎉 Final Touch:
Flip the cake onto a serving platter.
Remove the plastic wrap and decorate with more fresh fruit, whipped cream, or a dusting of powdered sugar.
And there you have it — a no-bake fruit and cream charlotte cake that looks stunning and tastes even better!
This crowd-pleasing dessert is so easy and refreshing, you’ll want to make it again and again for every celebration — or whenever your sweet tooth strikes!
