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CHARLOTTE AU FRAMBOISES

  • Cooks . com
  • May 8, 2016
  • 1 min read

CHARLOTTE AU FRAMBOISES Lady fingers Kirsch liquor or rum Raspberry jelly Raspberries Sugar Water, if necessary for syrup

Can be replaced with strawberries. Can be served with custard. Inside filling can be changed to chocolate mousse, stewed apples or anything you wish.

Prepare syrup with a glass (1/2 cup) of Kirsch or rum, raspberry juice and 1/2 cup sugar (add water if necessary). Coat lady fingers with syrup. Line sides and bottom of a lightly buttered, smooth mold. Press close together so that mold will be completely lined. Trim the ends off the top of the mold. Fill center with alternate layer of fruits and lady fingers. Cover with plate and refrigerate 24 hours. Unmold and serve. Cover with jelly. When filling the center, you may also want to add whipped cream stiff, in which you add sugar, or juice of crushed fruit or liquor.

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