Charlotte Russe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Line a plain mould with a well oiled paper all over, trim some finger sponge cakes, and place them all round the mould close together; then prepare a custard to fill up the centre; put rather bette...
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Cooking tools:
- Mould
- Parchment paper
- Cutting board
- Chef's knife
- Saucepan
- Mixing bowl
- Whisk
Ingredients
- custard
- paper
- castor sugar
- milk
- gelatine
- vanilla pod
- eggs
- raw yolks of eggs
- maraschino
- whipped cream
- syrup
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