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For the Coffee Caramel Sauce:
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon instant coffee powder
For the Charlotte:
– 1 large loaf of soft white bread (or ladyfingers, if preferred)
– 1 1/2 cups strong brewed coffee, cooled
– 1 cup heavy cream, chilled
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– Cocoa powder or chocolate shavings, for garnish (optional)
Start by preparing the coffee caramel sauce. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color. Be careful not to let it burn.
Once it reaches the desired color, remove the saucepan from the heat and slowly pour in the heavy cream, being cautious as the mixture will bubble up. Stir in the butter and instant coffee powder until smooth. Set the sauce aside to cool.
For the Charlotte, line the bottom and sides of a 9-inch round springform pan with parchment paper. Slice the crusts off the white bread slices and cut them into strips about 1 inch wide and the height of the pan.
If you’re using ladyfingers, you can skip this step. Dip each strip of bread into the cooled brewed coffee, ensuring they’re moistened but not soggy. Arrange a layer of soaked bread strips along the bottom and sides of the prepared pan, pressing them together to form a solid layer.
Next, whip the cream. In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble the Charlotte, pour half of the coffee caramel sauce over the soaked bread layer in the pan, spreading it evenly. Then spread half of the whipped cream over the caramel layer.
Repeat with the remaining soaked bread, coffee caramel sauce, and whipped cream. Smooth the top with a spatula, cover the pan with plastic wrap, and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
Before serving, carefully remove the sides of the springform pan and peel off the parchment paper. Optionally, dust the top with cocoa powder or sprinkle with chocolate shavings for a decorative touch. Slice and serve chilled, and enjoy the indulgent combination of coffee, caramel, and creamy goodness in every bite.