FoodRecipesCheat’s Tropical Fruit Charlotte
Our cheaty take on this unashamedly retro dessert has only 6 ingredientsand can be topped with whateverfruit you prefer – or left completelyplain. Either way, it’s a showstopperthat’s amazingly easy to pull togetherand can be made well in advance.
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425 g
tinned mango, drained
135 g
pack lemon jelly, we used Hartley’s
100 ml
tropical fruit juice
175 g
pack sponge fingers
300 ml
whipping cream
150 ml
thick ready-made custard, we used Ambrosia
Extra fruit to serve, optional, we used sliced mango and passionfruit pulp
Step 1Whizz the mango until smooth in a small
pan using a stick blender (or in a mini food
processor, then transfer to pan). Add jelly
cubes and cook over low heat, stirring
regularly, until all the jelly has melted.
Set aside to cool to room temperature. Step 2Meanwhile, wet the inside of a 20.5cm
springform tin and line base and sides
with baking parchment (this helps the
parchment stick). Put juice in a shallow dish.
Working 1 or 2 at a time, briefly dip sponge
fingers into the juice to soften, then arrange
in a ring around the edge of the tin, with
sugared edges against the tin, packing
them in really tightly (as they soften, they’ll
become easy to push together). Set aside. Step 3In a large bowl, using an electric hand
whisk, beat the cream to soft peaks.
Add the cooled mango mixture and
whisk briefly to combine. Add the custard
and gently fold together. Step 4Spoon mousse mixture into the cake
tin, being careful not to dislodge the
sponge fingers. Level and chill to set
for 5hr, or overnight. Step 5To serve, carefully unclip and remove
from tin and slide on to a serving board,
plate or cake stand. Top with extra fruit,
if using, and serve in slices.Per serving (if serving 8, without optional fruit topping):Calories: 326Protein: 4gTotal fat: 16gSaturates: 10gCarbs: 39gTotal sugars: 31gFibre: 1g 30+ Dinner Party Desserts
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