The Charlotte Delizia is a fresh and indulgent spoon dessert, perfect for hot summer days. It consists of a layer of Lingue di Gatto biscuits soaked in coffee, a layer of ricotta and cream filling, and a layer of melted chocolate. An easy-to-make dessert with an elegant appearance that will win over young and old.
Break the chocolate into pieces, place it in a buttered saucepan and add three tablespoons of water
Melt over low heat, stirring to obtain a smooth cream
Stir in two egg yolks and, when cooled, fold in the stiffly beaten egg whites
Chill in the refrigerator
Crack the remaining eggs, separating the yolks from the whites
Fold into the ricotta one yolk at a time, then add the sugar, the cream, the instant coffee and finally the stiffly beaten egg whites
Keep chilled
Butter a low, round mold
On the bottom make a layer of Lingue di Gatto biscuits, then one of chocolate mousse, again Lingue di Gatto biscuits and then the coffee mousse
Make a final layer of Lingue di Gatto biscuits
Cover with aluminum foil and refrigerate for one day
Before unmolding, dip the mold in hot water for a few seconds
Serve the charlotte with whipped cream
Bowl
Deep fryer
Refrigerator
Italy
| Energy (kcal) | 248.34 |
| Carbohydrates (g) | 21.08 |
| of which Sugars (g) | 21.01 |
| Fat (g) | 15.85 |
| of which Saturates (g) | 8.83 |
| Protein (g) | 6.41 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.07 |
