What makes a charlotte a charlotte is the way the cookies are arranged in the mold, which is to say lined up around the inside edge of the cake pan in this particular recipe. You will need to trim one end to be flat so the cookies can stand up straight. The filling is a sort of mousse that's thickened with gelatin sheets and flavored with mixed red berries, such as currants, raspberries, and strawberries, but really any type of berry would work, including blueberries and blackberries.
- 150 grams berries (your choice)
- 1 deciliter water
- 100 grams sugar
- 1 lemon (juiced)
- 200 grams champagne biscuits
- 5 egg whites
- 6 gelatin (packets)
- 4 yogurts (wild berry)
- strawberries (as needed)
- 1 mint sprig (for garnish, optional)
- In a small saucepan, combine berries, water, sugar, and lemon juice. Bring to a boil, then simmer for about 5 minutes. Remove from heat, and mash up the mixture. Let cool completely.
- Cut off the ends of the biscuits.
- In a pan with a removable rim, place the biscuits with the cut-off side down around the edge of the pan. Place any leftovers on the bottom of the pan.
- Whisk the egg whites with a pinch of fine salt. Set aside.
- Place the gelatin in cold water and soak for about 5 minutes. Break into small pieces in a bowl. Cover completely with cold water. After 5 minutes, drain the gelatin, and place in the microwave for about 10 seconds. Set aside.
- In a bowl, stir all the yogurt with a fork. Add the fruit mixture, and stir well.
- Sieve the gelatin and add to the mixture. Finally, add the egg whites, mixing gently without beating, to form a homogeneous cream.
- Pour in cake pan over the biscuits and refrigerate until it is time to serve, at least 3 to 4 hours.