Today's dessert is a Charlotte of ladyfingers into a spring pan, filled with a mixture of milk -thickened with gelatin- and whipped cream.
Charlotte is a dessert that can be served hot or cold. It is also known as ice box cake (for the cold version obviously), and we can use fresh fruit for filling.
work: 0:45'time: 3h:00'medium: 5/10

Ingredients (8 servings)

  • 3 cups whole milk (750 ml/25 fl oz)
  • 1 cup sugar
  • 2 packets unflavored gelatin (8 tsp)
  • 1 tbsp cognac
  • 500 ml/ 1 pint of heavy whipping cream
  • 1 tbsp vanilla essence
  • 200gr / 7 oz of ladyfingers (24 pieces)
  • 1 tbsp cocoa
  • 50gr / 2 oz choc chips (optional)


In one cup of milk dissolve the gelatin. Put the rest two cups of the milk in a saucepan with the sugar over low heat until melted, stirring constantly.
We add the milk with the gelatin in the saucepan with the rest of the milk and stir. Remove from heat just before boiling. Add a tablespoon of brandy.
Wait for half an hour for the milk to cool and then refrigerate for 2 hours to thicken.
Spread a transparent film into a spring pan or use a pan with a removable base for greater convenience. Place the ladyfingers vertically with the crystallized side facing out. Place ladyfingers at the base, cutting them to fill the gaps.
Beat the fresh cream to make whipped cream and add vanilla essence.
We get the frozen milk from the refrigerator and stir well with the whipped cream. If it is frozen, beat with a mixer, and join with the whipped cream.
Put the chocolate drops, stir and pour the mixture onto the ladyfingers, filling out the pan.
If you use a shallow pan, you can cut the 2/3 of length and use the broken pieces for filling the base.
Refrigerate to cool thoroughly (at least 1h) until serving time. When it comes to serving sift cocoa over the surface of Charlotte.
Remove the desert from the spring pan, place it on serving platter. To really dress this up, run a ribbon and tie a bow around it.

Zambia Sifaki