Brazilian recipe
Creamy Pineapple Charlotte
A timeless and effortless dessert, this pineapple treat balances the fruit's brightness with a velvety custard, making it an ideal choice for special gatherings.
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Ingredients
1 can pineapple slices in syrup
1 can sweetened condensed milk
2 cans milk
1 tablespoon cornflour
2 egg yolks
1 pack sponge finger biscuits (ladyfingers)
1 packet desiccated coconut
1 can sweetened condensed milk
2 cans milk
1 tablespoon cornflour
2 egg yolks
1 pack sponge finger biscuits (ladyfingers)
1 packet desiccated coconut
Where to find ingredients
You can find canned pineapple, condensed milk, and cornflour in the pantry aisles of major supermarkets. Sponge finger biscuits are usually located in the biscuit or baking aisle. Desiccated coconut is available in the baking section. As a substitute for ladyfingers, you can use any plain, light sponge biscuit.
Preparation method
- Prepare the custard base by mixing the condensed milk in a saucepan.
- Pour in the milk.
- Stir in the cornflour.
- Add the egg yolks.
- Place over medium heat and stir continuously until it begins to boil and reaches a thick, creamy consistency.
- Spread a thin layer of the prepared custard across the base of a glass serving dish.
- Quickly dip the sponge finger biscuits into the reserved pineapple syrup.
- Arrange a layer of the moistened biscuits over the custard base.
- Distribute the pineapple slices evenly over the biscuit layer.
- Sprinkle a portion of the desiccated coconut over the fruit.
- Spread the remaining custard over the top.
- Finish the dessert by garnishing with the remaining desiccated coconut.
- Refrigerate until set and firm before serving.
Observations
This pineapple charlotte is a traditional dessert that perfectly offsets the richness of sweetened condensed milk with the natural acidity of the pineapple. Once chilled, it develops a smooth, light texture that is truly hard to resist.
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