quick and easy charlotte
ingredients:
250g biscuit (i used milk arrowroot from coles)
50ml butter (melted)
1 L thickened cream
100g icing sugar
170g yoghurt (flavour up to your preference)
how to:
crush biscuits till you get fine crumbs. mix in melted butter.
grease a springform pan lightly (i’m not sure if this was really necessary. but i did it, you know, just in case. haha).
press the biscuit crumb mixture over the bottom of the springform pan till you get a very packed base. don’t make a base too thick since it’s not baked and if it’s too thick, it might crumble easier. make the base thick, and packed. (you may not need to use all the crumb mixture. i did not use all of mine. depends on the size of your pan really).
arrange the sponge fingers around the pan, forming a ring. cut the sponge fingers if necessary, not to have them too tall against the sides of the pan. then, pop it into the fridge while you make the filling.
beat thickened cream until smooth and slightly thick. add icing sugar into the batter and continue beating till it’s well mixed, smooth, and thick. add yoghurt. continue beating for only a little while, just enough to get the yoghurt blended in.
spoon the batter into the chilled ring of sponge fingers. cover with cling-wrap. chill overnight.
throw a mixture of berries all over the charlotte just before serving, and tie it nicely with a ribbon so that it would look even preeettier ^^
there are several other ways to decorate it of course. you can use creams, sauces, etc etc.
(via chikabaker)
