1 (7-ounce) package Savoiardi ladyfingers (or any crisp ladyfingers)
1⅓ cups cold heavy whipping cream
¼ cup confectioners’ sugar
1 cup Lemon Curd (recipe follows)
Garnish: lemon slices, blueberry preserves, fresh mint sprigs
Instructions
In a small saucepan, combine granulated sugar, ¼ cup water, and lemon juice. Cook over medium heat, stirring often, just until sugar dissolves, 2 to 3 minutes. Remove from heat, and let cool completely.
Line 6 (3-inch) ramekins (½ inch tall) with plastic wrap, leaving a 3-inch overhang. Make sure plastic wrap is tight in the corners of the ramekin, otherwise the charlotte will be difficult to assemble. Trim ladyfingers to be 2 inches tall; arrange upright, flat side in, around inside edges of prepared ramekins. Place trimmed ends of ladyfingers on bottom of ramekins.
Using a pastry brush, lightly brush ladyfingers with cooled lemon syrup mixture.
In the bowl of a stand mixer fitted with the whisk attachment, combine cream and confectioners’ sugar. Beat at medium-high speed until medium peaks form, 3 to 4 minutes. Reserve 1 cup whipped cream. Add Lemon Curd into remaining whipped cream, and beat at low speed until just combined, stopping to scrape sides of bowl. Refrigerate reserved whipped cream until ready to use. (See note.)
Spoon ½ cup of lemon cream mixture into each ramekin. Refrigerate for at least 2 hours or up to overnight.
Using the plastic wrap overhang, carefully remove charlottes from ramekins, and place each on a serving plate. Top evenly with reserved whipped cream as desired. Garnish with lemon slices, blueberry preserves, and mint sprigs, if desired. Best served same day.
Notes
Note: If chilling the charlottes overnight, reserve ½ cup cold heavy whipping cream to be whipped the next day. Whip remaining cream, and add Lemon Curd as directed. Whipped cream loses volume overnight and is best used same day.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mini-lemon-charlottes/