Recipes > Desserts > Charlottes > Raspberry Charlotte

Raspberry Charlotte

Ingredients

• 12 square or oblong sponge-cakes that are commonly called Naples biscuits
• raspberry jam
• whites of 6 eggs
• 6 table-spoonfuls of raspberry or currant jelly

Instructions

Take the square or oblong sponge-cakes. They should be quite fresh. Spread over each a thick layer of raspberry jam, and place them in the bottom and round the sides of a glass bowl. Take the whites, and mix with them the raspberry or currant jelly. Beat the egg and jelly with rods till very light, and then fill up the bowl with it. For this purpose, cream (if you can conveniently procure it) is still better than white of egg.

You may make a charlotte with any sort of jam, marmalade, or fruit jelly. It can be prepared at a short notice, and is very generally liked.

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Source

Directions for Cookery, in its Various Branches (1840).