Charlotte desserts originated in England at the end of the 18th century, and are essentially puddings poured into a mold that has been lined with bread or sponge fingers.
It can be served baked or unbaked, and hot or cold.
Take part in International Coffee Day on 1 October, and surprise your family (and yourself) with this variety of a coffee cherry charlotte:
Ingredients
Some oil for the mould
175 g Boudoir finger biscuits
2 to 3 tablespoons of brandy
1 small cup of strong Jacobs coffee
300 ml of cream
200 g mascarpone cheese
2 tablespoons cocoa powder, additional for dusting
2 tablespoons powdered sugar, additional for dusting
300 g of cherries, pitted and halved, additional three cherries for garnish
100 g of good quality dark chocolate
Preparation
Brush a deep bowl thinly with oil. Cover the bottom of the bowl with a baking paper circle.
Set aside five biscuits.
Mix the brandy and coffee and soak the remaining biscuits in it for a short time. Line the bottom of the bowl with halved biscuits and the edge with whole biscuits (sweetened sides facing outwards).
Whip the cream until stiff and fold in the mascarpone.
Put half of the cream mixture in a second bowl. Mix cocoa powder and powdered sugar in one portion, and cherries into the other portion of cream and mascarpone mix.
Layer the cream mixtures in the bowl.
Place the five biscuits on the last cream layer, pressing down firmly. Place the bowl in the refrigerator for several hours or overnight to set.
Before serving, place a flat plate on the bowl, turn the bowl over and lift off the charlotte.
Dust your charlotte with cocoa and powdered sugar and garnish with cherries. Finally drizzle over the chocolate, and you are ready to serve.
For more coffee recipes, visit jacobscoffee.co.za
