Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol. I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.
Charlotte aux Abricots
Ingredients
- 3 packages of ladyfingers
- 3 cups of fromage blanc
- 1 32-ounce can apricots in heavy syrup
Directions
- Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
- Add half of the fromage blanc.
- Add a layer of apricots on top.
- Add a layer of ladyfingers on top of the apricots.
- Spoon over the heavy syrup, reserving a few tablespoons.
- Add the rest of the fromage blanc.
- Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
- Carefully spoon over the sides with the reserved heavy syrup.
- Place a deep dish underneath, there may be some leakage. Cover lightly with plastic wrap and let it sit in the refrigerator for at least 12 hours.
the fashionista cook
the fashionista cook 
This looks delicious. I love apricots, but rarely have them. Hugs.
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Thanks!
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This looks delicious! I adore apricots! Trying! 😀
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Thanks!
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Great idea! When we lived in the Provence, we always enjoyed the juicy, tasty apricots. We bought them directly from the farmer for literally nothing.
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Thanks!😊
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