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Salted caramel ripple charlotte recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Experience the perfect balance of sweet and salty with sea salt flakes and a drizzle of caramel sauce, elevating the dessert with stunning visual and flavor impact. A no-bake charlotte offers a creamy, chilled treat reminiscent of cheesecake, perfect for warmer months, delighting guests with its golden allure and tantalizing taste.
Ingredients:
  • 24 savoiardi biscuits
  • 360g white chocolate, well chopped
  • 600ml thickened cream, plus extra 300ml, to decorate
  • 2 eggs, separated
  • 100g (2/3 cup) caramel dulce de leche
  • 1 ½ tsp sea salt flakes, plus extra, to serve
  • 6.00 gm gelatine powder
  • Coles salted caramel topping, to drizzle (optional)
Instructions:
  • Prepare the springform pan by separating the base from the side and placing a sheet of baking paper over the base, allowing it to hang over the edge. Reattach the side, making sure the paper hangs out. Trim the savoiardi biscuits to extend 1cm above the rim of the pan, and place them around the edge with the cut side facing inwards. Place the biscuit offcuts over the base, filling any gaps as needed. It's okay if there are some small gaps.
  • In a microwave-safe bowl, combine the chocolate and 125ml (1/2 cup) cream. Microwave in 20-second intervals, stirring each time, until the chocolate is almost melted and the cream is warm. Stir until smooth, then transfer to a large bowl. Let it cool until just warm, close to room temperature, before gently stirring in the egg yolks.
  • Combine half of the dulce de leche with 2 tablespoons of remaining cream and salt in a bowl. Mix well and set aside.
  • In a small microwave-safe bowl, combine 3 tablespoons (¼ cup) of water with the gelatine. Let it sit for 2-3 minutes to soften. Microwave for 20 seconds, then stir with a fork until the gelatine dissolves. Allow it to cool slightly before mixing it into the chocolate.
  • Whip the remaining 600ml of cream with electric beaters until soft peaks form in a bowl. In a separate bowl, beat the egg whites with clean, dry electric beaters until soft peaks form. Gently fold the whipped cream and egg whites into the chocolate mixture using a metal spoon or silicone spatula.
  • Pour half of the chocolate mixture over the biscuit-lined pan. Spoon teaspoons of dulce de leche mixture on top, then swirl through with a knife, skewer, or your finger. Cover with the remaining chocolate mixture. Chill in the fridge for at least 8 hours or overnight until set.
  • Before serving, unmold the charlotte from the pan onto a serving platter. Whip the extra cream with electric beaters until stiff peaks form. Spoon teaspoons of the remaining dulce de leche over the cream. Fill a piping bag fitted with a 2cm fluted nozzle with the mixture. Pipe swirls on top of the charlotte. Sprinkle with a bit more sea salt and drizzle with caramel topping, if desired. Cut into wedges to serve.

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