Place the opening circle (18 cm in diameter) directly on the serving tray.
Start by creating the cookie crown around the circumference.
Take the ladyfingers and cut 1 cm from the bottom.
This way it will not become too big and the boudoirs will be able to stand upright.
Wet the “cut” ladyfingers in the peach juice and place them vertically next to each other, around the edge of the circle.
Also fill the bottom with ladyfingers soaked in juice, trying to keep as few empty spaces as possible.
Cover the ladyfingers with half the ricotta cream then half the peach cubes.
Make a new layer of ladyfingers, still soaked in the peach juice, then add the peach cubes and, finally, the rest of the cream.
The peach charlotte is almost ready!! All we have to do now is decorate it!
Wash the two remaining nectarines and cut them into slices (with the skin) approx. 1 cm., gently detaching them from the central bone.
With a sharp knife, cut the slices in half again, so that the thickness is thinner and the decoration gives even more importance.
Place all the peach slices on the surface of the tart with the peaches, overlapping them slightly.
Complete the center with small peach cubes. You can also arrange them in a radial pattern, around the circumference, from the outside to the center.
Put the peach charlotte for approx. 1 hour in the fridge and then… enjoy your meal!!
I think it’s a very nice and picturesque idea, to serve as a dessert with peaches at the end of a meal.
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