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Recipe of Carlota Italiana of Cherries

Carlota Italiana of Cherries

30 mins
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Delicious cold dessert, Italian cherry carlota, ideal for any occasion.
Learn more about Gabriela Cárcova


10 portions
  • 240 grams cream cheese
  • 50 grams powdered sugar
  • 2 tablespoons evaporated milk
  • 1/2 cups cherries, blended with their juice
  • 1/4 liters whipping cream
  • pending, red fruits, the amount needed to decorate
  • brandy, or the necessary
  • 600 grams lady finger
  • waxed papers
  • coconuts, optional


Beat the cream until it doubles its volume and makes hard peaks. Reserve.
Add the cream cheese in the blender and add the glass sugar little by little and alternate with the evaporated milk until it is soft and fluffy at that time add the cherries with their juice.
Once incorporated, pour the cream mixture over the cheese and with enveloping movements, add the whole mixture.
Put the waxed paper in the base of the mold add a layer of soletas and with a brush go moisten each soleta on the side of the smooth side and put a layer of the mixture of cream and cheese to stop the soletas in a circle to go putting together a barrel.
Alternate a layer of soletas one of cream until finishing the cookies and the mixture finish with a layer of cream cheese filling.
Cover the mold with plastic film and put in the refrigerator for 8 hrs, decorate with red fruits and coconut if desired.
Unmold 20 minutes before serving and decorate the cookies with a bow.
Tip the soletas only bathe on one side with brandy or rum since very wet can be broken to be very careful.

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