Charlotte Marsala Recipe

Charlotte Marsala picture


Difficulty LevelEasyCuisine


 Sponge fingers8 Ounce
 Butter5 Ounce
 Icing sugar5 Ounce
 Chopped walnuts5 Ounce
 Egg yolks5
 Cream1⁄4 Pint (For Marking)
 Marsala/Drambuie1 Cup (16 tbs) (Wineglass Marsala)
 Walnut halves1 Cup (16 tbs) (For Decoration)

Nutrition Facts

Serving size: Complete recipe

Calories 4929 Calories from Fat 2756

% Daily Value*

Total Fat 313 g481.7%

Saturated Fat 101.3 g506.3%

Trans Fat 0 g

Cholesterol 1238.7 mg

Sodium 2060.2 mg85.8%

Total Carbohydrates 453 g151%

Dietary Fiber 21.7 g86.8%

Sugars 256.8 g

Protein 76 g151.4%

Vitamin A 97.1% Vitamin C 2.2%

Calcium 58.4% Iron 55.6%

*Based on a 2000 Calorie diet


Well grease a 6 inch loose bottomed cake tin.
Split sponge fingers and trim them to the same length, just a little longer than the depth of the cake tin.
Dip them quickly in the Marsala and line the tin.
Now mix all the other ingredients, except cream and walnut halves, together to a stiffish paste and put carefully into the centre of the tin.
Spread evenly, and put into the refrigerator to set.