Charlotte brasilia
Instructions
Beat with the whisk the creme fraiche sweetened to make it frothy and perfume with the two tablespoons of coffee.
Pour into a pan and put in freezer refrigerator temperature adjusting lower.
Allow to rest for about two hours, until the cream has hardened.
Line a mould from charlotte with ladyfingers soaked in coffee well sweetened.
Place in the center of the mold cream, cover with more ladyfingers soaked in coffee and put in the refrigerator for two hours.
Remove the cake from the mold, decorate it with whipped cream and candy coffee beans.
Ingredients and dosing for 6 persons
- For the ice cream:
- 250 g of fresh cream
- 125 g of sugar
- 2 tablespoons of very strong coffee
- For charlotte:
- 20 biscuits savoiardi medi
- 1 glass of very strong coffee
- 4 cubes of sugar
- To decorate:
- 50 g of whipped
- Some grains of coffee candy