Let’s start preparing this delicious charlotte by taking the fruit which should preferably not be overly ripe; let’s clean it, cut it into not too small pieces and season it with lemon juice and sugar.

Then let it cool in the refrigerator for about 10 minutes.

On a serving dish we place the circle of a 20 cm diameter springform pan.

We cut the ladyfingers so that, standing up, they are slightly higher than the circle. Quickly wet them in the orange juice and place them on the inside of the circle, with the glazed side facing the wall. Cover the bottom with the scraps of ladyfingers and brush them with a little orange juice.

We cover the inside of the circle with a part of cream, then alternate with fruit and cream until all the ingredients are used up. The last layer must be cream. At this point, let the fruit charlotte rest in the refrigerator for an hour.

Before serving, we check that all the biscuits are detached from the circle; at this point let’s open it and take it out. Our fruit charlotte will already be placed on the serving plate; it can be decorated, as desired, with fresh fruit and mint leaves or covered with other ladyfingers, arranging berries around the cake on the edge of the plate and sprinkled with icing sugar.