ReceptnaptárCoffee charlotte
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Ingredients
Method
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- Brew very strong coffee and let it cool completely.
- Whip the cream into very stiff peaks, fold in the sugar and enough cold coffee to make a strongly coffee-flavoured whipped cream.
- Line the sides of a charlotte mould with sponge fingers.
- Fill the mould in layers with the diced sponge and the coffee cream.
- Butter the edge of the mould where the sponge fingers meet, so it doesn't get soggy.
- Cover and chill or freeze for at least 2 hours, until set.
- Before serving, carefully turn out onto a plate.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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