Charolette is one of those desserts that looks like a crown jewel on the table ..... it's beautiful, elegant and a sheer pleasure to prepare for any cook. It's easy, does not require any baking and is extremely versatile in terms of the flavors and ingredients.

It was one of those days when I wanted to prepare a dessert and use whatever I had in the pantry and my refrigerator. I found instant lemon pudding mix .... I always have ladyfingers at home (thanks to all the Tiramisu I make!), fresh lemons and some delicious fresh fruits. The only thing missing was whipping cream which was resolved with a quick trip to the nearby supermarket.

The traditional way of preparing the filling can be a custard which can set well. But I find instant pudding mixes, prepared with lesser milk than the recipe calls for to be a very easy substitute. So I prepare the pudding with 1-1/4 cup of milk instead of the 2 cups of milk called for in the directions on the box, add some lemon zest to it and a tablespoon of lemon juice. I like strong lemon flavor without the filling being sour so I also add a few drops of lemon extract to it.

The ladyfingers are dipped in a simple sugar syrup which is prepared by boiling equal parts of water and sugar together till sugar is dissolved and then when its cooled, add lemon juice and lemon extract to it. But the syrup needs to cool down to room temperature before the ladyfingers can be dipped in it. Another essential for the dessert to turn out good is that it needs to be assembled in a springform pan. That makes it very easy to remove the dessert from the pan and serve it. Of course, it enables a pretty presentation.

Ingredients:

1 package instant lemon pudding mix

1 1/4 cups cold milk

3/4 cup chilled whipping cream (whipped to soft peaks)

1 cup sugar

1 cup water

lemon extract

zest from 1 lemon

3 tablespoons lemon juice (approx juice from one lemon)

1 package ladyfingers

2 tablespoons apricot jam

Method:

1. Prepare pudding by mixing the instant lemon pudding mix and cold milk together for a couple of minutes. When the pudding gets the desired texture, add the whipped cream and mix gently. Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.

2. Make a simple syrup by mixing one cup sugar in one cup water and heating gently and heating till the sugar dissolves. Once the mixture is cooled, add 2 tablespoons lemon juice and 1 tsp lemon extract.

3. Dip the ladyfingers one by one in the cooled sugar syrup and arrange in the springform pan to cover the sides and base of the pan. The ladyfingers should be dipped in the syrup and removed immediately. The should not be soaked for too long else they will become too soggy and start to break.

4. Put the lemon cream on top of the ladyfingers and spread to form an even layer.

5. Cut the fruit as desired and arrange on top of the lemon cream mixture. Dissolve the apricot jam in some water to give it a thin, spreading consistency and using a pastry brush, spread all over the fruit to cover all pieces.

6. Put the dessert in the refrigerator to chill for a few hours. Open the side of the springform pan, cut the dessert into wedges and serve.