Description
Celebrate the flavors of fall with this elegant Pumpkin Charlotte Royale. A creamy pumpkin filling is enveloped in delicate ladyfingers, making it a stunning dessert for any occasion!
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3 eggs
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 package ladyfingers (store-bought or homemade)
- 1/4 cup melted white chocolate (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk eggs and sugar together until light and fluffy. Add in the pumpkin puree, cinnamon, ginger, and vanilla extract, and mix until combined.
- Pour the mixture into a greased round cake pan and bake for 30-35 minutes until set. Allow to cool completely.
- Line a charlotte mold with ladyfingers.
- Whip the heavy cream until soft peaks form, then gently fold it into the cooled pumpkin mixture.
- Pour the pumpkin cream into the ladyfinger-lined mold, cover, and refrigerate for at least 4 hours.
- Garnish with melted white chocolate before serving.
Notes
For added flavor, you can sprinkle additional spices on top before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
