Charlotte black grape

Wash and shell the grapes.

Heat wine, soak the berries, drain them, Peel, divide them in half, remove the seeds.

Collect them in a bowl.

In a saucepan pour the wine, add 130 g sugar, put on the fire and when it is thawed out and let cool.

Then soak the grapes and let them macerate means for about 2 hours.

Drain them well and dry them on paper towels.

Keep the maceration wine that will soak the ladyfingers.

Whip the cream, dolcificatela with the remaining sugar, keep it in the refrigerator.

Quickly immerse a Savoyard at a time in the wine of maceration and foderatevi the bottom and walls of a mould from charlotte.

The bottom spread a layer of whipped cream, then one of grapes and continue to fill the mould finishing with a layer of biscuits.

Keep the bowl in the refrigerator for several hours.

Put the charlotte on the serving dish, sprinkle with the raisins.