Strawberry charlotte

Strawberry charlotte

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
1kg strawberries
170g caster sugar
2 1/2 tablespoons kirsch
16-18 sponge fingers
125ml sherry
375ml cream

Method

  1. Hull strawberries and cut them in half. Put in a bowl with half the sugar and the Kirsch.
  2. Moisten sponge fingers with sherry (just dip in and out quickly) and use some to line bottom and sides of a charlotte mould. Whip cream with remaining sugar.
  3. Put a layer of strawberries in mould, then whipped cream, and cover with moistened sponge fingers. Continue layering ingredients, finishing with sponge fingers. Chill for at least 4 hours. Unmould and serve slices with whipped cream.

Variation

  • Chocolate charlotte: Prepare and line charlotte mould with sponge fingers as described in strawberry charlotte. Make chocolate mousse. Fill the sponge finger–lined mould with alternate layers of mousse and sponge fingers. Chill For 4 hours. Unmould and serve in slices.
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