Mango and Passion Fruit Charlotte Cake by @millsandbuns

≈ 40 min

8 servings

🌾

26

Ladyfinger biscuits

🥭

120 ml

Mango juice

🧃

120 ml

Passion fruit juice

🧀

200 g

Mascarpone cheese

🍬

45 g

Sugar

🥚

2

Egg yolks

🥛

120 ml

Whipped cream

🥭

330 g

Fresh mango chunks

  1. Line
    • ladyfinger biscuits

    Line the base and sides of a 20 cm springform pan with ladyfinger biscuits, arranging them upright around the edge for the characteristic charlotte shape.

  2. Measure
    • ladyfinger biscuits
    • mango juice
    • passion fruit juice

    Measure 1/2 cup mango juice and 1/2 cup passion fruit juice. Briefly dip the ladyfinger biscuits in the juices, avoiding soaking them until soggy.

  3. Place
    • egg yolks
    • sugar

    Place 2 egg yolks and 45 g sugar in a heatproof bowl. Whisk over gently simmering water until the mixture is pale, thickened, and warm.

  4. Cool
    • egg yolks
    • sugar
    • mascarpone cheese

    Remove the yolk mixture from the heat and let it cool for 5 minutes. Fold in 200 g mascarpone cheese until smooth.

  5. Fold
    • whipped cream
    • mascarpone cheese

    Fold 1/2 cup whipped cream gently into the mascarpone mixture. Stop folding once the custard is evenly combined and airy.

  6. Whisk
    • mascarpone cheese
    • sugar
    • whipped cream

    For an eggless version, whisk 200 g mascarpone cheese with 45 g sugar until smooth. Fold in 1/2 cup whipped cream to make the custard.

  7. Cut
    • fresh mango chunks
    • mascarpone cheese

    Cut the fresh mango into bite-size chunks. Spread half of the mascarpone custard over the soaked ladyfinger base.

  8. Layer
    • fresh mango chunks
    • fresh passion fruit pulp
    • mascarpone cheese

    Layer half of the fresh mango chunks and half of the fresh passion fruit pulp over the custard. Cover the fruit with the remaining mascarpone custard.

  9. Top
    • fresh mango chunks
    • fresh passion fruit pulp

    Top the cake with the remaining mango chunks and passion fruit pulp. Refrigerate until fully set, at least 4 hours.

  10. Slice

    Release the springform pan and slice the chilled charlotte cake into 8 portions. Serve immediately while cold.

Mango and Passion Fruit Charlotte Cake by @millsandbuns

≈ 40 min

8 servings

🌾

26

Ladyfinger biscuits

🥭

120 ml

Mango juice

🧃

120 ml

Passion fruit juice

🧀

200 g

Mascarpone cheese

🍬

45 g

Sugar

🥚

2

Egg yolks

🥛

120 ml

Whipped cream

🥭

330 g

Fresh mango chunks

Preparation Steps

  1. Step 1/10

    Line the base and sides of a 20 cm springform pan with ladyfinger biscuits, arranging them upright around the edge for the characteristic charlotte shape.

    🌾ladyfinger biscuits
    🍳20 cm springform pan

  2. Step 2/10

    Measure 1/2 cup mango juice and 1/2 cup passion fruit juice. Briefly dip the ladyfinger biscuits in the juices, avoiding soaking them until soggy.

    🌾ladyfinger biscuits
    🥭mango juice
    🧃passion fruit juice
    🥄measuring cup
    🥣mixing bowl

  3. Step 3/10

    Place 2 egg yolks and 45 g sugar in a heatproof bowl. Whisk over gently simmering water until the mixture is pale, thickened, and warm.

    🥚egg yolks
    🍬sugar
    🍲saucepan
    🥣heatproof bowl
    🥄whisk

  4. Step 4/10

    Remove the yolk mixture from the heat and let it cool for 5 minutes. Fold in 200 g mascarpone cheese until smooth.

    🥚egg yolks
    🍬sugar
    🧀mascarpone cheese
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/10

    Fold 1/2 cup whipped cream gently into the mascarpone mixture. Stop folding once the custard is evenly combined and airy.

    🥛whipped cream
    🧀mascarpone cheese
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    For an eggless version, whisk 200 g mascarpone cheese with 45 g sugar until smooth. Fold in 1/2 cup whipped cream to make the custard.

    🧀mascarpone cheese
    🍬sugar
    🥛whipped cream
    🥣mixing bowl
    🥄whisk
    🥄rubber spatula

  7. Step 7/10

    Cut the fresh mango into bite-size chunks. Spread half of the mascarpone custard over the soaked ladyfinger base.

    🥭fresh mango chunks
    🧀mascarpone cheese
    🔪knife
    🪵cutting board
    🍳20 cm springform pan
    🥄rubber spatula

  8. Step 8/10

    Layer half of the fresh mango chunks and half of the fresh passion fruit pulp over the custard. Cover the fruit with the remaining mascarpone custard.

    🥭fresh mango chunks
    🍎fresh passion fruit pulp
    🧀mascarpone cheese
    🍳20 cm springform pan
    🥄rubber spatula

  9. Step 9/10

    Top the cake with the remaining mango chunks and passion fruit pulp. Refrigerate until fully set, at least 4 hours.

    🥭fresh mango chunks
    🍎fresh passion fruit pulp
    🍳20 cm springform pan

  10. Step 10/10

    Release the springform pan and slice the chilled charlotte cake into 8 portions. Serve immediately while cold.

    🍳20 cm springform pan
    🔪knife

Composition

Ingredients

Types

Bakery, Beverages, Fruit, Dairy, Sweeteners, Eggs

Ingredients

Ladyfinger biscuits, Mango juice, Passion fruit juice, Mascarpone cheese, Sugar, Egg yolks, Whipped cream, Fresh mango chunks

Notes

Mango juice (to soak), Passion fruit juice (to soak), Egg yolks (optional), Fresh mango chunks (to layer, amount not given)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, No-bake

Calories

385 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 48g, Sugars: 33g, Fat: 20g, Saturated fat: 12g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 101mg, Potassium: 265mg, Iron: 1.2mg, Sodium: 122mg

Vitamins

Vitamin C: 33mg, Vitamin A: 350µg RAE, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

20 cm springform pan, mixing bowl, whisk, rubber spatula, measuring cup, saucepan, heatproof bowl, knife, cutting board

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Birthday, Celebration, Afternoon tea, Dinner party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French, European

Geographic

to inform

Various

Aspect

Texture

Creamy, Light, Soft, Juicy, Tender

Flavors

Sweet, Fruity, Tropical, Tangy, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from direct sunlight,Do not leave out longer because the dessert contains dairy and optional egg yolks), fridge : 2 days (Store covered in an airtight cake container,Keep at or below 4°C,Best enjoyed within 24 hours for fresh fruit texture), freezer : 1 month (Freeze tightly wrapped without fresh fruit garnish if possible,Thaw overnight in the refrigerator,Texture of mascarpone custard and fruit may soften after thawing)