Name: Raspberry Charlotte
Prep time: 100 min
Yield: 6
Cuisine: Francesa
Ingredients: 20 ladyfingers, (each 10 cm long and 2 cm wide); 3 cups raspberries; 2 cups strawberries; 1/2 cups sugar; 2 1/4 teaspoons unflavored powdered gelatin; 1/4 cups water, boiling; 3 egg yolks, whipped with a fork; 1/3 cups water, cold; 1/2 cups raspberry liqueur, (raspberry brandy); 1 cup whipping cream, (lyncott); 1/2 teaspoons vanilla essence; strawberries, and raspberry, to taste (for decoration)

Preparation

1h 40 mins

Grease a 1.5-liter charlotte mold (or a large souffle mold 10 cm high on the sides). Cut wax paper into a round shape to cover the entire circle of the mold. Cut another piece 10 cm wide to cover the sides of the mold.

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