Charlotte geraldine
Instructions
Pounded well almonds; cut the candied fruit into cubes; wash the raisins in warm water.
Put the three ingredients to marinate for 30 minutes in the rum.
Mix in a bowl the butter (left before soften) and sugar; When the mixture is creamy, add the candied and dried fruit with all the steeping liquor.
Mix well and keep aside.
Take now a mold from charlotte and foderatene bottom and walls with savoiardi biscuits slightly soaked in alkermes.
Take the bottom layer consisting of fruit, then fill the mold with fruit sorbet, you have bought already prepared or prepared at home by following the recipe, whereas 1/3 of the ingredients.
Keep the charlotte in the freezer for at least 3-4 hours and remove from pan and only upon serving.
You can guarnirla with dried fruit, almond paste or with tufts of whipped cream, which will train with the help of a pocket for cakes with star-shaped nozzle.
Ingredients and dosing for 4 persons
- 150 g of almond
- 50 g of mixed candied fruit
- 50 g of sultanas
- 1/2 cup of rum
- 150 g of butter
- 130 g of sugar
- 200 g of biscuits savoiardi
- 1/2 cup of alkermes
- 200 g of fruit sorbet (see recipe)
- For garnishing:
- Nuts
- Almond paste
- Whipped