Charlotte Russian Style

Edit shape

1. First you take a mold about 30cm long, e.g. a cake mold. Line the shape with a cling film. The ladyfingers are now filed to the correct size and shape using a grater. The biscuits should be a little smaller than the shape. The biscuits must fit together exactly, the biscuits can also be sharpened at corner points.

cream

1. Scrape out the vanilla pods. Put the pulp and pods in a pan with the milk and salt. Bring the milk to the boil and remove the pods. Meanwhile, mix the egg yolks with the sugar well. Pour the milk into the egg mixture while stirring vigorously. Put the whole thing back into the pan and heat carefully with the spatula to “rose”. The cream must never be heated above 68 ° C, otherwise the egg yolk will begin to flake. Squeeze out the soaked gelatine and dissolve it in the cream. Pass through a sieve into a chrome steel bowl and stir in ice water with a mixing spatula. As soon as it starts to stick, fold in the whipped cream and fold in the maraschino. The cream is then carefully poured into the prepared form. The cream can be slightly arched over the edge, if the Charlotte falls, the middle always collapses a little. This is how you can counteract it. Then put the Charlotte in the cooler for at least hours.

finish

1. Turn the Charlotte out, remove the foil and garnish with the whipped cream, berries and fruits as you like.

Fits to

1. Fruit sauce, e.g. raspberry sauce

Tips

1. You have to try something out with filing the biscuits until it fits together perfectly. The remains of the biscuits can be finely chopped or ground and laid out as shrapnel on the dough base of a fruit cake.