Charlotte aux Abricots

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

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

IMG_0487 2

 

Ingredients

  • 3 packages of ladyfingers
  • 3 cups of fromage blanc
  • 1 32-ounce can apricots in heavy syrup

 

Directions

  1. Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
  2. Add half of the fromage blanc.
  3. Add a layer of apricots on top.
  4. Add a layer of ladyfingers on top of the apricots.
  5. Spoon over the heavy syrup, reserving a few tablespoons.
  6. Add the rest of the fromage blanc.
  7. Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
  8. Carefully spoon over the sides with the reserved heavy syrup.
  9. 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.

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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