Individual Charlottes Recipe
Individual Charlottes us easy to make recipe. Individual Charlottes gets its taste sponge cake dressed with cream and jam. Individual Charlottes inspired by many food joints worldwide.
Ingredients
2 cups spongecake or commercial sponge cake, diced
5 tbsp kirsch syrup
1/4 cup raspberry jam
2 cups light cream
9 ladyfingers
1/2 cups Chantilly cream
6 raspberries
6 mint leaves
Directions
Into bottom of 6 dessert cups, arrange a few pieces of cake moistened with kirsch syrup.
Pour 2 tsp (10 mL) raspberry jam into each cup.
Using a spoon or pastry bag, fill three quarters with light cream.
Cut ladyfingers in half.
Place 3 ladyfingers against sides of each cup, rounded tip up.
Using a pastry bag with a medium size fluted nozzle, pipe a swirl of Chantilly cream onto each charlotte.
Decorate with a raspberry and a mint leaf.
Pour 2 tsp (10 mL) raspberry jam into each cup.
Using a spoon or pastry bag, fill three quarters with light cream.
Cut ladyfingers in half.
Place 3 ladyfingers against sides of each cup, rounded tip up.
Using a pastry bag with a medium size fluted nozzle, pipe a swirl of Chantilly cream onto each charlotte.
Decorate with a raspberry and a mint leaf.
