John Myers
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Malakoff Pie or Drunken Charlotte
The perfect malakoff pie or drunken charlotte recipe with a picture and simple step-by-step instructions.
Making the cream
- 100 g Room temperature butter
- 3 Egg yolks
- 100 g Powdered sugar
- 400 ml Whipped cream
- 10 tbsp Rum 54% = approx. 60 – 80 ml
- 6 tsp Sanapart or cream stiffener 5 bags.
- 2 Btl. Vanilla sugar
- 100 ml Mascarpone
For the ground
- A plastic bowl or made of glass / round hemisphere see picture. May be too small or too big
- Cling film to line the bowl
- 60 Spoon biquits / lady fingers
- 200 ml Cold milk
- 150 ml Apricot jam
- 200 ml Whipped cream to cover the bottom, as needed
- 200 ml Whipped cream for the exterior decoration
- 1 Bisquit base, size according to the diameter of the bowl
- Slightly melt the butter with the microwave. Separate the eggs and mix with the butter until creamy. Then whip up the powdered sugar, mascarpone and rum. Add 2 teaspoons of Sanapart.
- Whip 2,400 ml of cream with vanilla sugar and 4 teaspoons of Sanapart, then fold the cream into the cream.
- Line the bowl with foil, pour the milk into a tall cup and dip the sponge fingers only briefly in. Then place them in the bowl so that one layer fills the bowl. Now put a layer of cream on top and so on.
- If there is not enough cream left or the bowl is too big, whip more cream to distribute the cream on the top layer, because now you cut the biscuit base to “press” it onto this layer of cream. The cream is then again given 2-3 teaspoons of Sanapart.
- The cake is now in the refrigerator for at least 24 hours. Then it is “overturned” and the outer layer receives a layer of apricot jam that you have warmed up. Then you can spread the cake with whipped cream and decorate with almond flakes, cocoa or chocolate rolls.
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