No-Bake Apple Charlotte
Ingredients
- For the apple filling:
- 20 ladyfinger cookies
- 3.3 lbs (about 1.5 kg) apples
- 1 teaspoon cinnamon
- 7 fl oz (200 ml) water
- 2 peach or lemon-flavored jelly packets
- For the whipped cream:
- 2 cups (500 ml) heavy cream (30% fat)
- 2 tablespoons powdered sugar
- 2 teaspoons gelatin
- 4 tablespoons hot water
- For the crumble topping:
- 1/4 cup (50g) butter
- 1/4 cup (50g) sugar
- 1/4 cup (50g) flour
- 1/4 cup (50g) shredded coconut
Instructions
- Peel and chop the apples into small pieces.
- In a saucepan, combine the chopped apples, cinnamon, and water. Cook over medium heat until the apples are soft. Set aside to cool.
- Dissolve the jelly packets in a small amount of hot water according to package instructions. Let it cool slightly.
- Line the bottom and sides of a rectangular baking dish with ladyfinger cookies.
- Spread the cooked apples over the cookies in the dish.
- Pour the dissolved jelly over the apples, spreading it evenly.
- In a mixing bowl, beat the heavy cream with powdered sugar until stiff peaks form.
- Dissolve the gelatin in hot water and let it cool slightly. Then, gradually fold it into the whipped cream.
- Spread the whipped cream over the apples in the baking dish.
- In a separate bowl, mix together the butter, sugar, flour, and shredded coconut to make the crumble topping.
- Sprinkle the crumble mixture evenly over the whipped cream layer.
- Refrigerate the apple charlotte for at least 4 hours or until set.
- Once chilled, slice and serve. Enjoy your no-bake apple charlotte!
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