1 packet of lady fingers (approx. 25-30 pieces)
5 pasteurized egg yolks
1/2 cup sugar
2 8oz. containers of mascarpone
1/2 liter of cold coffee
2 tbsp cocoa powder
2 tablespoons amaretto liqueur (optional)
1/2 cup milk to moisten the lady fingers
Así puedes prepararlo
To prepare the cream:
1. Beat the yolks with the sugar until you have increased the volume and the mixture has acquired a whitish color.
2. Whisk the mascarpone and fold into the mixture all ingredients until you have a smooth sauce.
To assemble the Charlotte:
1. Begin by moistening the lady fingers (on one side) in a little coffee mixed with amaretto. Place along the outer edges of the mold, outlining the edges of the cake. Also, lay a layer across the bottom.
2. Add a layer of cream. Repeat this alternating of layers of lady fingers and layers of cream until almost until the edge.
3. Let cool in the refrigerator approximately 3 hours. It will be ready to unmold.
4. Decorate by covering the Charlotte with cocoa powder.
