Charlotte cream
Instructions
Mix egg yolks with butter and sugar, then add the rum.
Arrange in a dish the ladyfingers and spray them with Marsala.
Grease a tureen, foderandone glass bottom and walls (vertically), with ladyfingers soaked.
Make a layer of compound prepared, then one of ladyfingers, subject to availability of ingredients.
Put in refrigerator for 1/2 hour.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 200 g of butter
- 100 g of sugar
- 1 dram of rum
- 1 glass of marsala wine
- 30 biscuits savoiardi