Name: Charlotte russe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: 1/2 cup caster sugar; 1/2 cup Cointreau liqueur; 500 gram sponge finger biscuits; 250 gram strawberries, hulled, plus extra, sliced to serve; 1 litre vanilla ice cream, softened; 300 millilitre thickened cream, whipped

Charlotte russe

A Charlotte is a French dessert characterised by landyfingers and cream. This version sees Cointreau-dipped sponge fingers encasing strawberry ice cream, cream and fresh berries.

Serves 10

Prep

30M

Cook

Total

35M

Skip to Recipe

Ingredients

1/2 cup caster sugar

1/2 cup Cointreau liqueur

500 gram sponge finger biscuits

250 gram strawberries, hulled, plus extra, sliced to serve

1 litre vanilla ice cream, softened

300 millilitre thickened cream, whipped

Method

Charlotte russe

1.Line the base of a 22cm springform pan with baking paper.

2.In a saucepan, combine sugar and Cointreau. Stir over low heat until sugar dissolves. Simmer for 2-3 minutes until slightly syrupy.

3.Cut 2cm from one end of each biscuit to make a flat base. Dip biscuits in syrup mixture and arrange around side of pan to line. Use extra biscuits and off-cuts to cover base. Chill.

4.In a food processor, combine strawberries with remaining syrup. Process until smooth.

5.Add ice cream, blending well, then spoon into biscuit-lined pan. Smooth surface and cover with plastic wrap. Freeze for at least 2 hours.

To serve

6.When ready to serve, top with whipped cream and sliced strawberries, then cut dessert into wedges.

✦ For a smoother ice cream, strain seeds from strawberry and syrup mixture in Step 4 before adding ice cream. ✦ Strawberries can be replaced with mango or raspberries.
Note

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Ingredients

Method

Charlotte russe

To serve

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