700. Ciarlotta

Charlotte

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

Make a custard with

  • 2 deciliters (about ⅘ of a cup) of milk
  • 30 grams (about

Method

Boil the sugar and the water for ten minutes; when the syrup has cooled squeeze the juice of a lemon into it.

Fill a nicely decorated pudding mold with 300 grams (about 10-½ ounces) of sliced sponge cake, fruit preserves and the above-mentioned custard. Lastly, pour in the syrup to soak the sponge cake or, if you prefer, the ladyfingers. Allow it to set for several hours before taking i