Anna Masieievska
EN
Mango Mini Charlotte

Mango Mini Charlotte

Refreshing, light dessert. The best pairing for green tea.

Prep
10 min
Cook
1 hr 20 min
Chill
1 hr
Total
2 hrs 30 min
Ingredients
1 serving
  • Vanilla cream:
  • 1 pc yolk
  • 25 ml milk
  • 10 g sugar
  • ¼ pc vanilla bean
  • 2 g gelatin
  • 70 ml cream 33%
  • 15 g mascarpone
  • Mango filling:
  • 40 g mango
  • 5 g sugar
  • Ladyfingers:
  • 1 pc egg
  • 25 g sugar
  • 30 g flour
  • ³⁄₁₀ g salt
Servings

Ingredients

  • Vanilla cream:
  • 1 pc yolk
  • 25 ml milk
  • 10 g sugar
  • ¼ pc vanilla bean
  • 2 g gelatin
  • 70 ml cream 33%
  • 15 g mascarpone
  • Mango filling:
  • 40 g mango
  • 5 g sugar
  • Ladyfingers:
  • 1 pc egg
  • 25 g sugar
  • 30 g flour
  • ³⁄₁₀ g salt

Vanilla cream:

  1. 1

    Soak the gelatin in cold water.

Chef's tip:

For 1 g of gelatin use 5 ml of water.

  1. 2

    In a saucepan warm the milk and vanilla.

  2. 3

    Separately combine the yolks and sugar.

  3. 4

    Pour the milk into the yolks, mix and return to the heat.

  4. 5

    Stirring continuously, bring the cream to 84°.

  5. 6

    Cool the cream to ~70° and add the gelatin.

  6. 7

    Cool the cream to room temperature.

  1. 8

    Whip the cold cream with the mascarpone to stiff peaksStiff peaks - The whipping stage at which the mixture holds its shape and the peaks remain straight without bending..

  2. 9

    Add the vanilla cream to the whipped cream and mix well.

  3. 10

    Transfer the cream to a piping bag and leave in the refrigerator until use.

Mango filling:

  1. 1

    Cut the mango into medium cubes.

  2. 2

    Put the mango and sugar into a saucepan and cook over low heat until the mango softens.

  3. 3

    Cool the filling and leave in the refrigerator until use.

Ladyfingers:

  1. 1

    Separate the whites from the yolks.

  2. 2

    Add half the sugar and the salt to the whites and whip to stiff peaks.

  3. 3

    Add the remaining sugar to the yolks and whip until the yolk lightens.

  4. 4

    Gently fold the yolks into the whites with a spatula.

  5. 5

    Sift the flour into the mass and gently fold in with a spatula.

Chef's tip:

Do not use a whisk or mixer. The main goal: keep as much air in the batter as possible. It should be airy and hold its shape.

  1. 6

    Transfer the batter to a piping bag.

  2. 7

    Pipe the cookies onto parchment: thin sticks, no thicker than 2 cm and about 8 cm long. Also pipe a disk 5-6 cm in diameter for each portion.

  1. 8

    Lightly dust the cookies with powdered sugar on top.

  2. 9

    Bake for 15 minutes in an oven preheated to 180°.

Plating

  1. 1

    Pipe a little cream onto the sponge disk.

  2. 2

    Stick the cookies onto the cream around the perimeter of the dessert.

Chef's tip:

The charlotte can also be assembled in a ring or acetate film for convenience.

  1. 3

    Place the mango filling on the layer of cream, then pipe cream on top again.

  2. 4

    Leave your Charlotte cake in the refrigerator for 6–12 hours to allow the cream to set.

  3. 5

    For decoration I use fresh mango, edible flowers, mint leaves and candied kumquat. You can be creative and decorate the dessert as you wish! Enjoy!