Charlotte eggs

Make firm eggs, then let them cool and Peel.

Remove the yolks from the whites, setacciateli and put them in a bowl with a little softened butter, sugar and half a glass of Cointreau: get to work the mixture until it is soft and creamy.

Line a mould from charlotte with aluminum foil.

Lined the bottom and walls with a layer of ladyfingers soaked in Cointreau and slightly crushed between your palms.

Fate then a layer of the mixture, cover with another of ladyfingers soaked in liquor.

Proceed thus until exhaustion ingredients ending with cookies.

Put in refrigerator for 3 hours, then dip the mold for a few seconds in boiling water, dry it and invert the charlotte on a sweet dish.