Golden Caramel Apple Charlotte
40 min + 4 h
Easy
6-8
Recipe Ingredients
Ingredients for the Apple Filling
- 5 medium apples (about 600 grams), peeled, cored, diced
- 50 grams brown sugar
- 20 grams unsalted butter
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 30 millilitres lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Ingredients for the Cream Filling
- 250 grams Mascarpone
- 250 millilitres whipping cream
- 50 grams icing sugar
- 1 teaspoon vanilla extract
- 6 grams gelatine powder
Ingredients for the Topping
- 250 millilitres whipping cream
- 2 tablespoons icing sugar
Additional Ingredients
- 30–36 ladyfinger biscuits (savoiardi)
- 50 millilitres apple juice (or light sugar syrup) for soaking
- 2 tablespoons caramel sauce (homemade or store-bought)
- 30 grams hazelnuts, chopped and toasted
Methods
1. Prepare the Apple Filling
In a large saucepan, melt 20 grams of unsalted butter. Add diced apples, 50 grams of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and 30 millilitres of lemon juice.
Cook the apples on medium heat until they soften and release juice (8–10 minutes).
In a small bowl, combine 1 tablespoon of cornstarch and 1 tablespoon of water. Stir the cornstarch slurry into the apple mixture and cook until thickened (1–2 minutes).
Let the apple filling cool completely.
2. Make the Cream Filling
Dissolve the gelatine powder according to the package instructions.
In a mixing bowl, whisk 250 millilitres of whipping cream until soft peaks form. Set it aside.
In a separate bowl, whip 250 grams of Mascarpone with 50 grams of icing sugar and 1 teaspoon of vanilla extract until smooth. Add the dissolved gelatine powder and whisk to combine it.
Gently fold the whipped cream into the Mascarpone mixture.
3. Assemble the Charlotte
Place a 20–22 cm (8”–9”) baking ring on a serving platter.
Dip the ladyfingers briefly in apple juice (do not soak too much) and stand them upright around the edge of the baking ring. Cover the bottom with more dipped ladyfingers.
Spread half of the apple filling over the ladyfingers, then spread half of the cream on top.
Repeat with the remaining apple filling and cream. Smooth the top and chill the cake for at least 4 hours (preferably overnight).
4. Make the Topping
Whip 250 millilitres of whipping cream and 2 tablespoons of icing sugar until medium peaks form.
5. Garnish and Serve
Transfer the cream to a piping bag fitted with a round or star nozzle. Pipe swirls or rosettes of whipped cream over the top of the chilled charlotte.
For the crunch, sprinkle it with toasted hazelnuts.
Drizzle with 2 tablespoons of caramel sauce right before serving.
Optional: garnish with thin apple slices fanned on top or a dusting of cinnamon.
Tips for Success
- Choose Firm Apples: softer apples can turn mushy. A mix of tart and sweet ensures the best balance.
- Quick Dip: A brief dip is enough; too long and they will collapse.
- Chill Overnight: This dessert slices cleanly and holds its shape when fully chilled.
- Make Ahead: Assemble the cake the night before and add caramel just before serving for the freshest look.
- Presentation Tip: Tie a ribbon around the outside for a classic Charlotte finish — simple but elegant.
Variations to Try
- Swap hazelnuts for pecans or walnuts.
- Add a splash of Calvados or spiced rum to the apple filling for an adults-only version.
- For a festive holiday feel, add a pinch of cardamom to the cream.
Storing your Caramel Apple Charlotte
- Store covered in the refrigerator for up to 3 days.
- Best enjoyed chilled, within 24–48 hours for the freshest texture.
Looking for more desserts that are simple but impressive? Check out the following recipes:
Final Thoughts
The Golden Caramel Apple Charlotte is more than just a dessert – it’s a centrepiece. With its glossy caramel drizzle, autumnal apple filling, and elegant ladyfingers crown, this cake feels luxurious yet approachable. Perfect for cosy autumn gatherings, festive celebrations, or whenever you want to serve a dessert that makes people stop and say wow.
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