Peach Charlotte
The sun is high in the sky and you just came back from a long walk. You dream about the perfect summer dessert: something just a bit sweet, fresh, and yet moreish. The combination of tangy greek yoghurt, fruity peaches and sweet biscuits makes this Charlotte aux pêches a summer must bake. You guests will love it and the best part is, it doesn't require any cooking and can be made in less than fifteen minutes.
Ingredients
Instructions
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Cover the inside of a high round mould with cling flim.
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Strain the peaches and keep the syrup on the side.
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In a large bowl, combine the greek yoghurt, the sugar, and 3/4 of the peaches diced. Keep the remaining 1/4 aside to decorate the cake.
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Dip the savoiardi quickly in the peach syrup, then arrange them along the walls and bottom of the mould. Ensure that the sugary side of the savoiardi faces outward.
Don't soak the biscuits for too long to avoid them being soggy. It should be a couple of second in and out of the syrup. -
Pour half of the yoghurt and peaches mix into the mould.
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Add a layer of savoiardi dipped in syrup.
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Pour the remaining mixture of yoghurt and peaches.
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Finish with a last layers of savoiardi.
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Place an upside-down plate on the top of the mould. Press firmly.
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Set in the frigde overnight or for a minimum of twelve hours.
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Flip the mould while holding the plate firmly. Remove the mould and the cling film.
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Decorate with the remaining peaches.
Note
- Avoid going for a fat-free version of the greek yoghurt as it needs to hold its shape.
- You can also decorate with toasted almonds or whipped cream.
- Keep refrigirated and best eaten within 72 hours.
