Charlotte à l’Alexandra from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a plain Charlotte mould, oil it, and line it with an oiled paper, and arrange round it some vanilla or sponge finger biscuits, trimming them as may be necessary to fix them nicely and evenly i...
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Cooking tools:
- Charlotte mold
- Parchment paper
- Paring knife
Ingredients
- syrup
- maraschino
- whipped cream
- raw yolks of eggs
- gelatine
- milk
- castor sugar
- chocolate
- kernels
- apricot
- hot water
- sponge finger biscuits
- paper
- oil
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