There are two very popular milk and sugar spreads or desserts in Mexico. One is Cajeta. The other one is Dulce de Leche. The main difference between these two is that Cajeta is made with goat milk, while Dulce de Leche with cow milk. They taste different too. They are both cooked at relativeley low temperatures over a somewhat extended span. Dulce de Leche has become very popular in recent years in the USA. So what better way is there to celebrate the 4th of July, or any other great holiday for that matter, than with this spectacular Dulce de Leche Charlotte?
We recently shared another delicious recipe: Guava Charlotte. The fruit dessert fan crowd will find that one very tempting. Especially so if they never had guava before. It will definitely be a whole new taste bud awakening for them. But this Dulce de Leche Charlotte is for the trutly hard-core “sweet toothers” out there. That is not to signify that nobody else will enjoy this heavenly dessert. The media crema (similar to table cream) and the cream cheese nicely balance out the sweetness in the dulce de leche.
Charlotte desserts list some kind of bread, cookie or biscuit among their ingredients. They give more susbstance and structure to the ice box cake, since it is no-bake. This Dulce de Leche Charlotte will be way more satisfying than a jello or mousse. There are ladyfingers that perform a “framing” or supporting job for this dessert.
And don’t let me limit you. Although this is our 4th of July special, this sweet is so good that you can and should make it whenever you royally please, if you like Dulce de Leche. I love that this treat is also so easy to put together!
This recipe serves 4 to 6 people (if you cut larger slices, although you can get away with 8 smaller servings). By all means, however, double the ingredients if you are planning on entertaining a larger crowd. Just use a larger springform pan.
We also have these refreshing 4th of July Horchata Popsicles for you to make and enjoy! And so much more here at our blog.
Dulce de Leche Charlotte
Ingredients
- For the Charlotte:
- 1-8oz. package cream cheese at room temperature
- 1-13.4 oz can Dulce de Leche
- 1 tsp vanilla extract
- 1-7.6 oz can media crema (or sour cream)
- 1.5 envelopes unflavored gelatin
- 24 – 30 units ladyfingers
- For garnish:
- 2 cups heavy whipping cream
- red food coloring, blue cake drip or sliced strawberries and blueberries, if you'd prefer
Instructions
- Make the Dulce de Leche filling: in a large bowl, using the mixer on medium speed, beat the cream cheese for 1 minute. Add the Dulce de Leche, the vanilla extract and the media crema or sour cream. Keep beating until all the ingredients are fully integrated, occasionally scraping the sides of the bowl with a spatula.
- Bloom the unflavored gelatin in a small bowl by adding 1/4 cup of cold water. Let it rest for 5 minutes. Then melt it for 15 – 20 seconds in the microwave, until melted. Let it cool down a bit, while you stir it, making sure there are no clumps left and then add it to the Dulce the Leche mix, still beating with the mixer, until fully integrated.
- Spread a bit of the Dulce de Leche mix to the walls of an 8" springform pan. Line the sides and bottom of the pan with ladyfingers. Line the sides with the convex side of the ladyfingers pointing out (this is only for aesthetic purposes). The Dulce de Leche on the walls will make the ladyfingers stick and stay up. Fill the inside of the ladyfinger wall with the rest of the Dulce de Leche mix. Cover and chill in the refrigerator for at least 2 hours.
- Carefully unmold your Charlotte. Whip the whipping cream until firm peaks form. Set aside about a 3/4 – 1 cup portion and color it red with the food coloring. Using an offset spatula spread the rest of the whipped cream on top of the dulce de leche filling and spread it evenly. Drip the blue cake drip on top of the white whipped cream. Pipe the red whipped cream however you wish. Alternatively, you can use strawberries and blueberries for garnish. If you desire, tie a red, blue and white ribbon all around the ladyfingers. Enjoy!
Notes
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