Tags
cake, Cakes & Biscuits, cheese cake, cream cheese, Desserts, mango, savoiardi fingers, whipping cream
Ingredients:
- 1 pkt savoiardi Fingers (175 g)
- 2 ripe mangoes
- 1 pkt gelatine500 g cream cheese
- 250 ml Whipping cream
- 50 g sugar
- 120 g pomegranate seeds
Directions:
- Line the bottom of a spring form with baking paper. Then line the bottom with the Savoiardi fingers and also stand them up leaning on the sides of the spring form with sugared side outward.
- Peel the mango and cut of the flesh off from the pit. Save 1/3 in fridge and puree the rest with a wand mixer.
- Mix the gelatine in warm water according to directions on the packet. Mix the pureed mango with the cream cheese. Beat the whipping cream with the sugar until firm. Spoon mix through the pureed mango and cream cheese.
- Mix the gelatine through the mango mixture. Pour into the lined spring form.
- Cover and chill in the refrigerator for at least 4 hours.
- Decorate the Charlotte with the reserved slice mango and pomegranate seeds. Remove from spring form before serving and bind a decorative ribbon around the cake.
Source: AH Allerhande