Eggnog – Charlotte

Ingredients for 8 servings:

• 300 g ladyfingers
• 80 g butter, soft
• 8 sheets of gelatin
• 200 ml egg liqueur
• 500 ml cream
• 50 g chocolate decoration (chocolate drops)
• possibly chocolate coating for decoration

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Place a cake ring or springform pan (about 7 cm high) on a flat, round plate. Cut off about 160 g of the sponge fingers on one side so that they are the same height as the edge of the cake. Crumble the remaining sponge fingers and knead them with the softened butter. Spread the mixture onto the plate and place the sponge fingers, flattened side down, along the edge. Soak the gelatine in water according to the package instructions and dissolve it in a small saucepan over medium heat while it is still dripping wet. Mix in a little advocaat and stir in the remaining mixture. Chill the mixture. Whip the cream until stiff. When the advocaat mixture begins to set, fold in the whipped cream and chocolate drops. Pour the cream into the plate and smooth it down. Chill overnight. The next day, loosen the edge of the cake and, if desired, decorate the surface with chocolate coating.