A dessert that makes an impression, with simple to find ingredients and our quality dark chocolate will make all your guests remember you as an expert pastry chef. Don't worry, it's not difficult at all!
Get yourselves
- 200 grams of ladyfingers.
- 200 grams of sugar.
- 20 grams of gelatin sheets.
- 5 egg yolks.
- Half a litre of milk.
- 3 dl fresh cream.
- 1 sachet of vanilla.
- 150 grams of dark chocolate.
- Butter.
- 100 grams of hazelnut brittle.
- Sugar strawberries for decoration.
Now we can begin!
First, soften the gelatin sheets in a bowl of cold water. Melt the chocolate in the hot milk and keep it aside. In the meantime, heat more milk in a saucepan with the vanilla. Whip the egg yolks in a saucepan with the sugar, slowly pour in the milk and cook in a bain-marie, stirring until the cream coats the spoon. Transfer it into a bowl, mix in the squeezed gelatine and chocolate. Now line the bottom of a charlotte mold with a disc of baking paper. Arrange a layer of ladyfingers divided in half with a diagonal cut on top in a radial pattern, spreading the cut ends with a little soft butter. Place a piece of ladyfinger in the center. Line the sides of the mold in the same way with a sheet of baking paper and arrange other ladyfingers spread with a little butter to make them stick together, then place the mold in the refrigerator. Whip the cream and incorporate it into the cream, fill the mold and place in the fridge for 12 hours. Place the charlotte on a tray, sprinkle it with the chopped brittle and garnish with the sugar strawberries and, in some cases, with more whipped cream. Serve to your guests!
