Charlotte africana
Instructions
Cover with parchment paper on the bottom of a 24 cm Tin.
in diameter.
Put aside the box of pineapple syrup, add a glass of water and 50 g of sugar.
Heat a little, add the kirsch.
Arrange the pineapple slices on the bottom of the mold, decorate with cherries and Citron chunks.
Line sides of pan with ladyfingers cut in half and soaked in syrup.
Put a layer of ladyfingers on slices of pineapple.
To prepare Chantilly cream dilute the fresh cream with an ice cube.
Add the icing sugar, beating with whisk.
Add to cream the rest of diced pineapple.
Pour into the mold, cover with another layer of ladyfingers soaked, press well, cover and leave in the refrigerator overnight.
Turn on a serving dish.
Ingredients and dosing for 8 persons
- 250 g of biscuits savoiardi
- 1 box of pineapple
- 15 candied cherries
- 1/4 candied citron
- 50 g of granulated sugar
- 3 tablespoons of kirsch
- 1 glass of water
- For chantilly cream:
- 250 g of fresh cream
- 50 g of icing sugar
- 1 cube ice