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Fruit and lavender honey charlotte

Tempo: 20 minutes + 8 hours of rest in the fridge

Difficoltà: Low difficulty

Fruit and lavender honey charlotte

The charlotte is a fresh dessert, ideal all year round. It is prepared without cooking and, inside, the delicious Bavarian cream, sweetly enriched with fresh seasonal fruit, will make any end of meal a sweet and unforgettable moment. The peculiarity of our recipe is the choice of raw materials: the light, handmade savoyards, irresistible which are a temptation born from the union of simple ingredients such as eggs, sugar and flour. Perfect if eaten alone, to accompany tea and coffee, or as a base for the preparation of delicious tiramisu and cold cakes. The cream, on the other hand, is sweetened with delicious Sardinian lavender honey, in bloom at this time of year, which goes well with seasonal peaches and apricots.

4 people

1 package of Janas savoyards
200 ml fresh cream
300 g of Greek yoghurt
5 sheets of gelatin + 3 tablespoons of milk
50 g of lavender honey
300 g of fresh fruit as you like
2 small glasses of macaroon liqueur
The seeds of a vanilla bean
the zest of 1 lemon
whipped cream to decorate as required



Start preparing the fruit charlotte by soaking the gelatin sheets in cold water. Leave them to rest for 10 minutes. In the meantime, whip 200 ml of fresh cream with an electric whisk. Pour the Greek yoghurt into a large bowl and add the lavender honey, lemon zest and the seeds of a vanilla pod. Wash and peel two-thirds of the fruit. Add them to the mixture along with the whipped cream. Mix everything together well.


Squeeze out the gelatin and place it in a saucepan with the milk. Melt the gelatin quickly without boiling it too much. Add the liquid obtained to the previously prepared cream. Mix with a whisk and set aside.


Line a 20 cm diameter hinged mould with baking paper. Arrange the savoyards lightly dipped in macaroon on the bottom. Add the previously prepared cream, level the surface with a spatula and put in the fridge to harden for at least 8 hours or overnight.


Once the rest period is over, take the mould out of the fridge, remove the cake from the hinge and place it on a serving plate. Arrange the savoyards around the charlotte and tie a ribbon around them. Decorate the cake with the remaining fresh fruit and swirls of whipped cream.