CookEat Recipe
Charlotte Russe
A ladyfinger-lined charlotte filled and decorated with cold sweet vanilla whipped cream.
Method
Steps
Step 1
Preheat a conventional oven to 160°C and line two baking sheets with food-safe parchment. Separate the five whole eggs. Beat all five yolks with the four ounces icing sugar for five minutes. In a separate clean bowl, beat all five whites to a stiff froth.
Step 2
Gently mix the four ounces flour into the yolks and sugar for half a minute, then fold in all the beaten whites for one minute. Put in a clean pastry bag fitted with a small plain round tip.
Step 3
Pipe ten equal strips on each sheet, each about three inches long and half an inch wide, leaving about three-quarters of an inch between them. Dust lightly with a little extra icing sugar three times, at one-minute intervals. Shake off loose sugar carefully, let rest for two minutes and bake for about twenty minutes, until light golden and dry to the touch, with the egg-and-flour batter fully cooked through to at least 160°F. Cool completely before lifting from the parchment.
Step 4
Use some of the cooled ladyfingers to line the bottom and sides of a clean one-quart pudding mould. Keep any unused biscuits separately in a clean closed container.
Step 5
Put the half pint cold pasteurized dairy whipping cream in a clean bowl set over external ice. Whip to a stiff froth and let rest for two minutes. Lift the firm foam with a skimmer into another cold bowl, leaving any separated liquid behind. Add the three ounces fine granulated sugar and two teaspoons food-grade vanilla essence and whisk briskly, using five minutes as a guide, until smooth and firm enough to pipe; stop before the cream becomes grainy.
Step 6
Put the whipped cream in a clean pastry bag fitted with a decorative nozzle and fill the lined mould. Turn the charlotte carefully onto a cold serving dish, decorate the top and sides with the cream remaining in the bag and serve promptly. Keep refrigerated at 40°F or colder until service.
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