Charlotte eggs
Instructions
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.
Ingredients and dosing for 6 persons
- 6 eggs
- 180 g of butter
- 180 g of sugar
- Cointreau
- 200 g of biscuits savoiardi