Charlotte with savoiardi
Description
Charlotte can be eaten immediately after setting, but it's even better if it's left to chill in the refrigerator overnight. The savoiardi will become soft yet retain their slight crunch, while the inside will be mildly sweet and very tender. The top can be decorated with chocolate, dusted with cocoa, or covered with jelly. Blackcurrant jelly or caramelized apples pair especially well with Charlotte.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Charlotte with savoiardi.
- 2
Step 2
Pour cold boiled water over the gelatin and leave to soak for 30–40 minutes.
- 3
Step 3
Separate the eggs into whites and yolks; you won't need the whites. Bring the milk to a boil. Beat the yolks with sugar until light and creamy, then gradually pour in the hot milk while continuing to beat. Transfer the mixture to a saucepan, place over a water bath, and cook until thickened. Remove the saucepan from the heat.
- 4
Step 4
Add two tablespoons of the hot mixture to the swollen gelatin and stir until smooth. Pour the gelatin into the saucepan with the custard and mix well. Cover with plastic wrap, making contact with the surface, and cool to 36 degrees.
- 5
Step 5
Whip the cream into a fluffy mass.
- 6
Step 6
Quickly stirring, gradually add the whipped cream to the custard in parts. Beat until fully combined.
- 7
Step 7
Place a cooking ring on a flat plate. Line the ring and bottom (mine is 14 cm) with plastic wrap, then place savoiardi biscuits vertically around the inside with the sugared side facing outward, and use them to cover the bottom as well.
- 8
Step 8
Pour the cream into the center of the cookies. Refrigerate the charlotte for 2-3 hours until set. If desired, decorate the top and serve.
- 9
Step 9
Can be served.