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Apple charlotte
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Prep Time:
500 minutes
Cook Time:
Total Time:
500 minutes
Indulge your loved ones with a delectable apple pie with a buttery crust.
Ingredients:
  • 100mls sweet sherry
  • 13-14 sponge finger biscuits (savoiardi)
  • 250mls (1 cup) thickened cream
  • 40.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 1 375ml jar apple sauce
  • 1/4 tsp ground cloves
  • Icing sugar, to serve
  • 1 nashi pear, cut into wedges, to serve (optional)
Instructions:
  • Pour the sherry into a small shallow dish. Dip each sponge finger in the sherry and arrange them around the edges and base of a 1 litre (4 cup) pudding basin (cut some diagonally to fit snugly). Brush any leftover sherry on top of the sponge fingers.
  • Whip the cream in a small bowl until soft peaks form.
  • Pour boiling water into a small heat-resistant bowl, sprinkle gelatine on top, and whisk with a fork until dissolved and liquid is clear.
  • Combine the apple sauce with the gelatine in a medium bowl, then stir in the cream and ground cloves until smooth.
  • Gently fill the sponge-lined basin with the apple cream. Refrigerate for 8 hours or overnight until perfectly set.
  • For serving, gently slide a knife around the pudding basin. Invert the charlotte onto a plate and sprinkle with icing sugar. Cut into 6 slices and enjoy with nashi pear, if desired.

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